Burrata With Roasted Butternut Squash and Hazelnuts

"Burrata With Roasted Butternut Squash and Hazelnuts" combines the creaminess of Burrata cheese with the sweet, caramelised depth of roasted butternut squash, finished off by the nutty crunch of toasted hazelnuts. Inspired by Giorgio Locatelli's cookbook, this Mediterranean dish delights with its balanced fusion of textures and flavours, perfect for a special dinner or an elevated everyday meal.

Course Main Course

Cuisine Italian

Keyword Butternut Squash, Cheese

Prep Time 10

Cook Time 25

Servings Servings

Calories 748

Author Spooning and Forking

Equipment

Ingredients

2 Burrata
½ Butternut Squash
1 handful Hazelnut toasted and roughly chopped
1 clove Garlic finely grated
1 handful thyme sprigs
2 tsp Balsamic vinegar thick
3 tbsp Olive oil extra virgin

Instructions

Begin by preheating your oven to 180°C. Toast the hazelnuts on a baking tray, occasionally shifting them around to ensure even golden caramelization. This should take around 7 minutes. Once done, set aside to cool.
Ramp the oven temperature up to 220°C. Proceed to peel and dice the butternut squash into 1½ cm cubes. In a stainless steel mixing bowl, combine the squash with 2 tablespoons of olive oil, thyme, and garlic. Ensure each cube gets a generous coating.
Spread the squash evenly on a non-stick baking tray and roast for approximately 20 minutes, or until a golden hue appears.
To serve, distribute the roasted squash between two plates. Crown each with a Burrata ball, sprinkle the toasted hazelnuts, and finish with a drizzle of high-quality balsamic vinegar and olive oil. Remember, a good balsamic can elevate this dish to new heights!

Nutrition