Fall Squash & Burrata Appetizer

5 from 33 votes

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Fall Salad with burrata

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.

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Fall prosciutto appetizer with Burrata

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. 
fall appetizer ideas with burrata
fall appetizer burrata salad

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. 

fall burrata appetizer board
prosciutto, squash & pomegranate appetizer

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! 

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.

5 from 33 votes

Fall Burrata Board

Make this delicious Fall appetizer for Thanksgiving with roasted squash, burrata, prosciutto and figs.
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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.

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    Photos by Haley Hunt Davis

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    Recipe Rating




    21 Reviews

    1. Debbie F. says:

      5 stars
      Thanks for the inspiration and intro to new foods. Made this board for Thanksgiving and it was the first time many of us have had Burrata, delicata squash and persimmon. Couldn’t get all ingredients you listed but made my own substitutes and it was a hit!

    2. Merove Heifetz says:

      5 stars
      This board is heaven, thanks Meg!

    3. Meg says:

      5 stars
      I made this sans the figs (couldn’t find in season) and it turned out AMAZING! So easy to put together and everything looked soo beautiful on the board. Would definitely make this one again!

    4. Kaleena says:

      5 stars
      Love, love, love burrata! Looks delicious

    5. Carolyn says:

      5 stars
      Love burrata and this with the squash as a salad was delish!

    6. Alicia says:

      5 stars
      I didn’t even know what this cheese was until I found this post! Has totally opened my eyes and expanded my cheese horizons when I am in Trader Joe’s.

    7. Jess says:

      5 stars
      I love this board! Can’t wait to make it!

    8. Giselle says:

      5 stars
      I LOVE burrata. I can’t wait to try to make this board. ????????

    9. Karlee says:

      Could this be anymore beautiful? Love how you repurpose burrata for all seasons because let’s be real, it is bae.

    10. Erica Patera says:

      5 stars
      I have attempted many of the boards that you have shown on Instagram. Great ideas! Mine are never as pretty but they still turn out 🙂