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Seasonal Pumpkin Burrata

Seasonal Pumpkin Burrata

Pumpkin and Burrata how can you go wrong?

Servings 2


  • 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
  • watercress
  • 6 sprigs sage


  • balsamic glaze


  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. 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. 

  3. Slice the pumpkin and squash into wedges. 

  4. Place the wedges into a bowl and toss with olive oil. 

  5. Line the squash on a baking sheet. Sprinkle with salt. 

  6. Cook for 20 minutes, after 10 minutes flip to cook evenly on both sides. 

  7. Meanwhile, add the hazelnuts to another to another baking sheet. Place them in the oven for just 4 minutes. 

  8. 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. 

  9. To serve, add a balsamic glaze drizzle if you wish. 

Recipe Notes

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.