I am so excited to be participating in my first #VirtualPumpkin Party hosted by Sara at Cake over Steak! Last week I made Spaghetti Squash Pumpkin Mac and Cheese, and ever since I have been but by the fall pumpkin bug. All I want is pumpkin all day every day.
For my contribution to the Virtual Pumpkin Party, I wanted to do something savory. Don’t get me wrong, I want to also eat all the pumpkin, pie, cupcakes, muffins etc., but I wanted to be sure I had a very original dish. The inspiration for this dish came from a recent dish we ordered at a restaurant, Millies in DC. They had a seasonal burrata with brown butter squash and pine nuts. I am such a sucker for Burrata. Every time I see Burrata on a menu I have to have it. We had this burrata dish last week, and then for my birthday, we had a Burrata dish wish caramelized figs. Burrata and figs, how could I pass up that dish!
Today’s seasonal Burrata features sugar pumpkins, acorn squash, toasted hazelnuts, and watercress. It’s the perfect combination, the naturally sweet pumpkin and squash pairs perfectly with salty burrata and crunchy watercress. How can you go wrong!
Seasonal Pumpkin Burrata
Pumpkin and Burrata how can you go wrong?
- 1/4 small sugar pumpkin sliced into wedges
- 1/4 acorn squash sliced into wedges
- 2 tsp olive oil
- 1 4oz burrata
- 2 tbsp hazelnuts halved
- 6 sprigs sage
- balsamic glaze
Preheat the oven to 400 degrees Fahrenheit.
Wash the pumpkin and squash and slice in half. Remove the seeds. You can save and roast them if you wish, but you will not need them for this recipe.
Slice the pumpkin and squash into wedges.
Place the wedges into a bowl and toss with olive oil.
Line the squash on a baking sheet. Sprinkle with salt.
Cook for 20 minutes, after 10 minutes flip to cook evenly on both sides.
Meanwhile, add the hazelnuts to another to another baking sheet. Place them in the oven for just 4 minutes.
To assemble the dish, start with the watercress. Cut the burrata into 4 pieces and place on the plate. Then add the squash followed by hazelnuts, top with sage.
To serve, add a balsamic glaze drizzle if you wish.
Although this dish doesn't require the entire pumpkin or squash, you can roast the whole thing and then save to use for other dishes.
There is even more pumpkin to love! Check out the rest of the contributions for the #virtualpumpkinparty
Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
6 thoughts on “Seasonal Pumpkin Burrata”
yes team savory all the way! LOVE the idea of pumpkin and burrata together. Such a great idea for a fall appetizer!
Thank you! Pumpkin is really more versatile than it gets credit for!
Lovely to find you via the Virtual Pumpkin Party. And I think you’re right, can’t go wrong with any dish involving pumpkin and burrata!
Thank you! I’m glad you found me! Burrata and most things and you cannot go wrong!
I would eat a plate of this SO FAST. It looks delicious. Thanks for this tasty contribution to the pumpkin party! :-*
Hi, I made this for myself and it was fucking incredible! It was so good I made it the night after as well. Thank you so much for sharing this!