Roast Pumpkin & Burrata

Yield: 4

Author: Chef Celeste Pianezzola

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Roast Pumpkin & Buratta

Silky spiced pumpkin, decadent burrata, sage & leek oil and all topped of with pumpkin seed and panko granola.

Ingredients

For the Roast Pumpkin and Buratta

• 1 crown prince pumpkin or 2 medium-sized winter squash like acorn or delicata
• 3 tbsp honey plus a little extra for drizzling
• 3 tbsp olive oil plus a little extra for drizzling
• salt and pepper
• 2 cloves minced garlic
• 1/2 tsp chili flakes
• 1 pinch mixed spice
• 4 small balls burrata, or two large cut in half

For the Sage & Leek Oil

• 100 ml olive oil
• 1 leek
• 4 sage leaves
• 1/8 tsp salt
• freshly ground black pepper
• 1 tbsp freshly squeezed lemon juice

For the Pumpkin Seed & Panko Granola

• 30 g pumpkin seeds
• 60 g panko breadcrumbs
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tablespoons olive oil or melted butter

Instructions

1. Preheat the oven to 200C degrees. Cut the pumpkin/squash in half, and scrape out the seeds with a spoon. If desired peel pumpkin/squash but this is not necessary. Cut each pumpkin/squash into 4-6 wedges. In a large bowl toss the squash pieces with the olive oil, honey, salt, and pepper, minced garlic, chili flakes and mixed spice then arrange them cut side up on a parchment-lined baking sheet. Roast for 30 to 40 minutes, until golden brown, caramelized and tender. Lower the oven temperature to 180C.

For the Sage & Leek Oil

1. Slice the leek length-ways almost to the base and wash any dirt or silt out that may have settled within the layers. Then chop into approx 5mm slices.
2. Heat 2 tbsp of olive oil in a frying pan and fry the leek (with the lid on) for about 4 minutes to soften it, until it's just starting to brown.
3. Add the rest of the ingredients and heat the sauce through. You could serve it like this as a sauce if you wish, or...
4. Put it in your blender and blend until it's a smooth puree.

For the Pumpkin Seed & Panko Granola

1. Combine everything for the granola in a bowl coating well with melted butter or oil. Season generously with sea salt and pepper.
2. Roast in the 180C oven for 12-15 min until golden brown.

To Serve

1. Make a small mound of roast pumpkin in the center of the plate, along with any juices that have accumulated in the roasting pan.
2. Tear the top of the buratta open and place ontop of the warm squash.
3. Pour the rustic leek and sage oil over the top and season buratta with a pinch of salt and pepper.
4. Heap a mound of pumpkin seed and panko granola ontop of everything and enjoy!