The Perfect Fall Recipe

The Perfect Fall Recipe

We love a good fall dish, especially one that works with the best ingredients of the season! That is why we are super excited to share this delicious recipe from Chef Adrianne Calvo from Miami!

A creator of dishes that make the most of each season, Adrianne is the owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar, and author of four cookbooks, including Maximum Flavor Social. This vibrant recipe uses one of her fall favorites: Acorn Squash.

 Roasted Acorn Squash + Burrata Mozzarella + Garlic Brown Butter Pecans + Salsa Verde

Serves: 4

Ingredients:

  • 1 acorn squash, cut into 4 pieces, remove seeds
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup burrata mozzarella
  • ¼ cup butter, unsalted
  • ½ cup pecans, chopped
  • 1 tablespoon garlic, slivers
  • 1 teaspoon soy sauce
  • 1/8 teaspoon crushed red pepper flakes
  • ¼ cup parsley
  • ¼ cup green onion
  • ¼ cup cilantro
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey
  • Pinch kosher salt

Directions:

Preheat the oven to 400 degrees F.  Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender. In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside. In a blender,  add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth. To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter. Enjoy!

fall dish 2.jpg

About Chef Adrianne:

Chef Adrianne studied at Johnson & Wales University. She catered the Florida Marlins during the 2003 World Series. Calvo was the youngest chef who worked at the Miami Mandarin Oriental. She studied under famed chefs Thomas Keller and Cindy Pawlcyn in Napa Valley. In 2007, she opened her restaurant in Miami, Chef Adrianne’s Vineyard Restaurant and Wine Bar. 


Calvo has appeared on Chopped, and has written four cook books, Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015).  

To learn more about Chef Adrianne, her restaurant, her nonprofit--Make It Count, please visit her site, or her Facebook page. You can also find her on Instagram.

If you make a recipe please be sure to show us, and we will share your creations! Happy cooking!

 

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