Fall Squash & Burrata Appetizer
Sep 25, 2024
This post contains collections of products that I personally recommend (it may contain affiliate links).
Burrata charcuterie is one of my favorite fall snacks! Fall squash with creamy burrata, sweet figs, and tangy pomegranate seeds? It doesn’t get better than that! Until summer, that is, but don’t worry I have a Summer Burrata Board too.
Similar to the Summer board, this spread of ingredients can be made into a crostini appetizer or salad, which is a great autumnal app or snack. The best part? There are so many ways to customize this board and make it your own.
For more fall-themed ideas, try my Fall Burrata Salad, Elevated Fall Cheese Board, Fall Dessert Board, Pumpkin Cheese Ball, and Pumpkin Baked Brie.
Fall Burrata Appetizer Ingredients
- Burrata: The star of the show. I add olive oil, balsamic vinegar, salt, and pepper here. Curious what makes Burrata special? I wrote all about how to serve it for this Burrata Crostini.
- Roasted delicata squash: The heart of the board, when cooked until soft and seasoned well it’s such a Fall treat. (Directions for how to roast below.)
- Pears: A wonderful mild sweet fruit to add to this board. Chop them up into cubes for easy serving and eating.
- Pomegranate seeds: These add the perfect pop of tartness to the dish. They will stain the other foods next to them once you put it on so be sure to know exactly where you are placing them and gently add them in with a spoon.
- Prosciutto: Salty and fatty, it’s an integral part and pairs so well with the sweet squash and creamy cheese.
- Figs: So seasonal and so sweet, I love the roundness of the fig flavor with burrata. Cut in half and show off their beauty.
- Candied pecans: The crunch of nuts in a salad is the best. These in particular really evoke the taste of fall.
- Persimmon slices: One of my favorite fall fruits, the orange color and easy sweetness is great in the salad version. Slice them up into pieces thin enough to work on a crostini.
- Rosemary: For garnish, it adds a nice touch.
Fall Squash Varieties
I used delicata squash, but there are other kinds that will work on this board as well!
- Butternut
- Red kabocha
- Buttercup
- Hubbard
- Carnival
How to Roast Delicata Squash
- Cut the squash lengthwise and scoop out all the seeds.
- Flip it over so that the flesh is down on the cutting board, so that it’s not wobbling when you’re trying to slice it.
- Slice each section into half-moons, approximately half inch thick.
- Toss the squash pieces in olive oil and season with salt and pepper.
- Roast until soft, approximately 25 minutes in a 400 degree oven. Flip halfway through to get more consistent texture.
When Do I Serve This Fall Burrata Recipe
This board can be served a few different ways: as a salad course, an appetizer spread, or crostini.
- Cut the burrata into quarters and spread out into 2 rows (2 quarters per row), one row towards the top and one towards the bottom. Drizzle with olive oil and balsamic glaze if using. Season salt & pepper.
- From the top of the board to the first row of burrata, add rows of squash, pears, and pomegranate seeds.
- Between the two rows of burrata, add rows of pecans and prosciutto.
- After the second row of burrata, add rows of figs and persimmons.
- Garnish with rosemary and serve with crostini on the side if using.
Note: If you’re serving as a salad, serve lightly dressed arugula (olive oil, salt, pepper and vinegar) in a big bowl on the side. If you want a more composed crostini, follow this Summer Burrata Crostini recipe but with the Fall ingredients.
Burrata Board Variations
There are tons of variations you can add to this board. I love how the mildly sweet squash pairs with Burrata and prosciutto. But the salad would be equally delicious without meat! Also try it with different seasonal vegetables, like Brussels sprouts, roasted carrots, sweet potatoes, or a different variety of squash.
By picking what’s in season you’re bound to have better flavor. I always try to put seasonal items together, there’s a greater chance they’ll pair well. If they come up in the garden together, there’s a good chance they’ll taste better together.
Burrata Appetizer Beverage Pairings
Since this salad is on the sweeter, creamier side, you’ll want to choose drinks that are tangy and more acidic!
- Prosecco and prosecco cocktails
- Dry white wine (like Chablis, Sauvignon Blanc, and Pinot Grigio)
- Fruit-forward red (like Syrah or Pinot Noir)
- Pomegranate Martini
- Apple Cider Aperol Spritz
Show Me Your Burrata Boards
I hope this post inspires you to make this fall burrata recipe. Nothing makes me happier than seeing the beautiful snacks and apps you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Fall Burrata Board
Ingredients
Cheese
- Burrata (4 balls for the large board, 2 balls for the small board)
Meat
- Prosciutto
Produce
- Delicata Squash roasted
- Pears diced
- Pomegranate seeds drained
- Figs halved
- Persimmon sliced
Accoutrements
- Rosemary
- Candied Pecans
- Olive oil
- salt & pepper
Optional
- Balsamic glaze or reduction
- Crostini
- Arugula
Instructions
- Cut the burrata into quarters and spread out into 2 rows (2 quarters per row), one row towards the top and one towards the bottom. Drizzle with olive oil and balsamic glaze if using. Season salt & pepper.
- From the top of the board to the first row of burrata, add rows of squash, pears, and pomegranate seeds.
- Between the two rows of burrata, add rows of pecans and prosciutto.
- After the second row of burrata, add a rows of figs and persimmons.
- Garnish with rosemary and serve with crostini on the side if using.
NOTE: If you're serving as a salad, serve lightly dressed arugula (olive oil, salt, pepper and vinegar) in a big bowl on the side.
Photos by Haley Hunt Davis
Shop the Post
I tried this and in one bite I mixed all the flavors… the creaminess from the burrata is simply the best!!! Wanting this one more time