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Butternut Squash Burrata

Dancing Bear Appalachian Bistro Chef Shelley Cooper brings a wealth of worldly experience to the table when it comes to fine cuisine. Today, she offers a recipe for a party-perfect snack: Butternut Squash, Burrata and Sage Crostini.


1 large Butternut Squash, peeled, seeded, cut into ½-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons canola oil
2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
2 balls of fresh burrata
½ teaspoon finely grated lemon zest
12 half-inch-thick baguette slices, toasted
Add fresh lemon juice


Preheat the oven to 425-degrees. Toss squash, oil, and sugar together, then season with salt and pepper. Arrange in a single layer on a baking sheet. Roast until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat canola oil in a skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, transfer to paper towels to drain

Mix burrata and lemon zest in a bowl. Season with salt and pepper.

Spread 1 tablespoon of burrata mixture on each baguette slice. Top each with a few squash pieces. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with fried sage leaves.

This is one appetizer that will leave your guests with flavorful memories.