Mediterranean Sheet-Pan Roasted Squash & Broccoli with Burrata.
This dish is all about contrasting textures and bold flavors: caramelized roasted vegetables meet creamy, indulgent burrata, all topped with olive oil, herbs, and bright Mediterranean accents like lemon and pine nuts.
Why You’ll Love This Recipe
Effortless Sheet-Pan Meal: Minimal cleanup, maximum flavor.
Seasonal & Fresh: Uses roasted squash and broccoli for a mix of sweetness and earthy green flavors.
Creamy Burrata Centerpiece: The cool, creamy burrata melts into the warm veggies for a luxurious bite.
Perfect for Sharing: Serve as a vegetarian main, side dish, or part of a Mediterranean grazing board.
Total Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
For the Roasted Vegetables:
2 cups butternut squash or delicata squash, cubed (½–¾ inch pieces)
2 cups broccoli florets
3 tbsp extra virgin olive oil
1 tsp smoked paprika
½ tsp ground cumin
1 tsp dried oregano
Salt and pepper, to taste
For Assembly:
2 fresh burrata balls (4 oz each)
¼ cup pine nuts or slivered almonds, toasted
Zest of 1 lemon
Juice of ½ lemon
2 tbsp fresh basil or mint, torn
2 tbsp fresh parsley, chopped
2 tbsp pomegranate seeds (optional, for color and sweetness)
Extra virgin olive oil, for drizzling
Flaky sea salt and black pepper, to taste
Instructions
Prep the Oven & Veggies:
Preheat oven to 425°F (220°C).
Line a sheet pan with parchment paper or foil for easy cleanup.
Season the Vegetables:
In a large bowl, toss the squash and broccoli with olive oil, smoked paprika, cumin, oregano, salt, and pepper.
Roast the Veggies:
Spread the vegetables evenly on the sheet pan (avoid overcrowding).
Roast for 25–30 minutes, flipping halfway, until the squash is caramelized and the broccoli is crisp and slightly charred on the edges.
Toast the Pine Nuts:
While the veggies roast, toast pine nuts or almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside.
Assemble the Dish:
Transfer the roasted vegetables to a serving platter or keep them on the sheet pan for rustic serving.
Tear open the burrata balls and place them on top of the warm vegetables.
Drizzle with olive oil and lemon juice, sprinkle with lemon zest, toasted nuts, herbs, and pomegranate seeds if using.
Season with flaky salt and a crack of black pepper.
Serve:
Serve immediately while the burrata is soft and creamy, paired with warm pita, flatbread, or crusty bread.
Serving Ideas
Main Dish: Serve as a vegetarian centerpiece with grains like farro, quinoa, or couscous.
Side Dish: Perfect alongside grilled chicken, fish, or lamb.
Mezze Spread: Pair with hummus, olives, and tabbouleh for a Mediterranean feast.
Tips
Get the Veggies Perfectly Roasted:
Uniform Sizing:
Cut squash into small, even cubes and broccoli into similar-sized florets so everything cooks evenly.
High Heat = Better Flavor:
Roasting at 425°F (220°C) caramelizes the squash and gives the broccoli crispy edges without overcooking.
Don’t Overcrowd:
Spread the vegetables in a single layer on the sheet pan to avoid steaming.
Burrata Serving Tip:
Room Temperature Burrata:
Take burrata out of the fridge 15–20 minutes before serving. This ensures maximum creaminess when it hits the warm vegetables.
Toasting Nuts:
Watch closely! Pine nuts and almonds toast quickly and can burn in seconds. Stir constantly over medium heat.
Variations
Vegetable Swaps:
Different Squash: Use delicata squash (no peeling needed), acorn squash, or even sweet potatoes.
Other Veggies: Try cauliflower, Brussels sprouts, or asparagus depending on the season.
Cheese Options:
Burrata Alternatives:
Use fresh mozzarella or buffalo mozzarella if burrata isn’t available.
For a sharper bite, try crumbled feta or goat cheese.
Add Protein:
Serve with grilled chicken, shrimp, or lamb meatballs for a more filling meal.
Spice it Up:
Add a pinch of chili flakes or Aleppo pepper for heat.
Stir a little harissa into the olive oil before roasting for a North African twist.
Make it Vegan:
Omit the burrata and use a plant-based cheese or a drizzle of tahini-lemon sauce for creamy contrast.
Extra Garnish Ideas:
Herbs: Use fresh dill, cilantro, or chervil for a different herb profile.
Sweet Touch: Use dried apricots or golden raisins for Mediterranean sweetness if pomegranate is unavailable.
Acidic Kick: Add a drizzle of balsamic glaze or pomegranate molasses for a tangy finish.
Q&A
Q: Can I make this dish ahead of time?
A: You can roast the vegetables ahead and store them in the fridge for up to 2 days. Reheat briefly in the oven at 375°F (190°C) before serving, and add the burrata fresh to keep the texture creamy.
Q: What if I can’t find burrata?
A: Use fresh mozzarella or buffalo mozzarella as a substitute. For a tangier option, try crumbled feta or soft goat cheese.
Q: Can I make this vegan?
A: Yes! Simply omit the burrata and drizzle the veggies with tahini sauce, hummus drizzle, or use a dairy-free cheese alternative.
Q: Is this recipe gluten-free?
A: Yes! It’s naturally gluten-free. Just ensure any sides (like bread) are gluten-free if needed.
Q: Can I use frozen broccoli?
A: Fresh broccoli is best for roasting, but you can use frozen broccoli in a pinch. Thaw and pat dry first to reduce moisture and prevent sogginess.
Nutrition Facts (Per Serving – Approximate, Serves 4)
Calories: 340
Protein: 12g
Carbohydrates: 22g
Fiber: 5g
Sugars: 5g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 30mg
Sodium: 320mg
Note: Nutritional values will vary based on the size of the burrata and type of squash used.
Conclusion
Mediterranean Sheet-Pan Roasted Squash & Broccoli with Burrata is a fresh, colorful, and satisfying dish that delivers both comfort and nutrition. Roasted vegetables bring caramelized sweetness, while the creamy burrata adds a rich, luxurious contrast.
This easy recipe is perfect for weeknights, weekend gatherings, or Mediterranean-style feasts. It’s flexible, elegant, and can be customized with seasonal veggies, proteins, or different cheeses to fit your taste.