Burrata with Roasted Butternut Squash and Hazelnuts
A delightful dish that combines creamy burrata cheese, sweet roasted butternut squash, and crunchy toasted hazelnuts, perfect for cozy dinners or festive gatherings.
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.
Notes
Serve warm for best taste, ideally paired with crusty bread and a light salad. If you have leftovers, store the squash and hazelnuts in an airtight container in the fridge, keeping the Burrata separate until ready to eat.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 10gFat: 30gSaturated Fat: 10gSodium: 150mgFiber: 5gSugar: 5g
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