There’s nothing quite like a home-made fresh Mediterranean dish, and what better way to do that than with a combination of creamy Burrata, caramelised butternut squash, and the crunchy texture of hazelnuts? Inspired by Giorgio Locatelli’s cookbook, “Made at Home”, this simple yet delicious recipe quickly became one of our favourites. This book is currently on offer at Amazon for just under a tenner and well worth it. It features 150 delicious but yet easy to make recipes from all over Italy.
Burrata and Butternut Squash
Burrata, originating from Puglia, Italy, is a soft fresh Italian cheese that is incredibly creamy. This fresh cheese, often mistaken for mozzarella, offers a very rich and lush experience with every bite. On the other hand, butternut squash, a powerhouse of beta-carotene, is not only low in calories but also promotes gut health. Its natural sweetness, when you roast it in the oven, blends effortlessly with the hazelnuts, enhancing its delicious sweetness.
Ingredients:
- 2 Burrata cheese balls
- ½ a butternut squash
- 1 handful of toasted and roughly chopped hazelnuts
- 1 finely grated garlic clove
- A sprinkle of fresh thyme sprigs
- 2 teaspoons of thick balsamic vinegar
- 3 tablespoons of olive oil
Instructions:
- Begin by preheating your oven to 180°C. Toast the hazelnuts on a baking tray, occasionally shifting them around to ensure even golden caramelisation. 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 (we love this one) 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!
Essential Kitchen Equipment:
- Stainless steel mixing bowl
- Measuring cups
- High-quality balsamic vinegar
- Preferred non-stick baking tray
Treat yourself and your loved ones to this wholesome dish that’s both nutritious and bursting with Mediterranean flavours. Whether you’re a seasoned chef or just starting out, this recipe, as well as the many others in Giorgio Locatelli’s book, is sure to impress. Enjoy your culinary journey!
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
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
What is Burrata?
Burrata is a creamy Italian cheese, similar to mozzarella but with a soft and luscious interior. It originates from the Puglia region of Italy.
Can I substitute the hazelnuts?
Yes, while hazelnuts add a unique flavour, you can replace them with toasted almonds or pine nuts, depending on your preference.
How long can I store the leftover dish?
This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Before serving, let it come to room temperature or warm slightly for the best texture and flavour.
Is there a vegan alternative to Burrata?
While it won’t be identical, you can use vegan soft cheese or cashew-based creamy alternatives to mimic the texture and creaminess of Burrata.
Why is the balsamic vinegar specified as “thick”?
Thick balsamic vinegar typically undergoes a reduction process, intensifying its flavours. It’s often sweeter and more syrupy, which pairs well with the ingredients in this recipe.
2 comments
Thank you for this recipe, it was delicious 🙂
The creaminess of the burrata and the combination with the roasted squash is delish! Make sure you use fresh herbs.