Description
A warm, luxurious side dish of caramelized roasted pumpkin topped with creamy burrata, fresh herb oil, toasted nuts, and a hint of chili. It balances earthy sweetness, rich dairy, and vibrant spice into a composed plate that’s elegant yet simple to prepare.
Ingredients
2 pounds kabocha or butternut squash, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 ball burrata cheese, room temperature
1 red chili, thinly sliced
1 tablespoon honey or olive oil (for marinating chili)
1/4 cup toasted hazelnuts or walnuts, roughly chopped
2 tablespoons herb oil (parsley, basil or cilantro blended with olive oil and lemon juice)
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss the pumpkin pieces with olive oil, maple syrup, salt, and pepper.
3. Spread the pieces out on the sheet without overcrowding.
4. Roast for 25–30 minutes, flipping halfway through, until golden brown with blistered edges and fork-tender centers.
5. While the pumpkin roasts, marinate the sliced chili in honey or olive oil.
6. Toast the nuts in a dry skillet over medium heat until fragrant, then chop.
7. Prepare a thin herb oil by blending herbs with olive oil and lemon juice until pourable.
8. To serve, arrange roasted pumpkin on a warm plate.
9. Spoon herb oil over the pumpkin, place the burrata in the center, and scatter the marinated chili and toasted nuts over the top.
10. Finish with a final drizzle of olive oil and a crack of black pepper. Serve immediately.
Notes
Let burrata come fully to room temperature before serving to maximize creaminess.
Don’t crowd the pan—roasted pumpkin needs space to brown, not steam.
For a spicier version, increase the chili quantity or add a splash of chili oil to the herb blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern Seasonal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 7g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: roasted pumpkin, burrata, holiday side dish, vegetarian, fall recipe