Why Make This Recipe
Burrata with Roasted Butternut Squash and Hazelnuts is a delightful dish that combines creamy cheese, sweet squash, and crunchy nuts. It’s great for a cozy dinner or a festive gathering. The mix of flavors and textures makes it a favorite for many. Plus, it’s a simple recipe that anyone can make!
How to Make Burrata with Roasted Butternut Squash and Hazelnuts
Ingredients:
- 2 Burrata
- ½ Butternut Squash
- 1 handful Hazelnuts (toasted and roughly chopped)
- 1 clove Garlic (finely grated)
- 1 handful thyme sprigs
- 2 tsp Balsamic vinegar (thick)
- 3 tbsp Olive oil (extra virgin)
Directions:
- Begin by preheating your oven to 180°C.
- Toast the hazelnuts on a baking tray. Shift them around occasionally to ensure they get an even golden color. This should take around 7 minutes. After toasting, set them aside to cool.
- Raise the oven temperature to 220°C.
- 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. Make sure each cube is well coated.
- Spread the squash evenly on a non-stick baking tray and roast it for about 20 minutes, or until it turns golden.
- To serve, place the roasted squash on two plates. Top each with a Burrata ball, sprinkle the toasted hazelnuts on top, and finish with a drizzle of high-quality balsamic vinegar and extra olive oil. Remember, using a good balsamic adds a great touch to this dish!
How to Serve Burrata with Roasted Butternut Squash and Hazelnuts
This dish works well as a starter or a side dish. Serve it warm for the best taste. Pair it with some crusty bread and a light salad to make your meal complete!
How to Store Burrata with Roasted Butternut Squash and Hazelnuts
If you have leftovers, store the squash and hazelnuts in an airtight container in the fridge. It’s best to keep the Burrata separate until you’re ready to eat again. Use the leftovers within 2 days for the best quality.
Tips to Make Burrata with Roasted Butternut Squash and Hazelnuts
- Make sure to choose creamy Burrata for the best flavor.
- Adjust the amount of garlic and thyme to suit your taste.
- If you want extra crunch, toast the hazelnuts a bit longer, just watch them closely to avoid burning.
Variation
You can add some greens, like arugula or spinach, for extra nutrients. If you want a bit of spice, consider adding a pinch of chili flakes on top!
FAQs
1. What can I serve with Burrata and Butternut Squash?
You can serve it with fresh bread, a light salad, or even as part of a cheese platter.
2. Can I use other types of squash?
Yes, you can use other types of squash like pumpkin or acorn squash if you prefer.
3. How long does it take to make this recipe?
Overall, the recipe takes about 45 minutes from start to finish, including preparation and cooking time.
Burrata with Roasted Butternut Squash and Hazelnuts
Ingredients
Main Ingredients
- 2 Burrata Choose creamy Burrata for the best flavor.
- ½ piece Butternut Squash Peeled and diced into 1½ cm cubes.
- 1 handful Hazelnuts Toasted and roughly chopped.
- 1 clove Garlic Finely grated.
- 2 tsp Balsamic vinegar Thick balsamic vinegar is best.
- 3 tbsp Olive oil Extra virgin olive oil.
- Thyme sprigs Use a handful for flavoring.
Instructions
Preparation
- Preheat your oven to 180°C.
- Toast the hazelnuts on a baking tray for about 7 minutes, shifting them occasionally for even color. Set aside to cool.
- Raise the oven temperature to 220°C.
- Peel and dice the butternut squash into 1½ cm cubes.
- In a mixing bowl, combine the butternut squash with 2 tablespoons of olive oil, thyme, and garlic, ensuring each cube is well coated.
- Spread the squash evenly on a non-stick baking tray and roast for about 20 minutes, or until golden.
Serving
- Place the roasted squash on two plates.
- Top each plate with a Burrata ball, sprinkle toasted hazelnuts on top, and drizzle with balsamic vinegar and extra olive oil.