Roast Pumpkin with Burrata
Warm up on a brisk autumn day with our cherished Roasted Pumpkin with Burrata. The star of this healthy recipe is a rich slice of melty, creamy Burrata cheese – the queen of Italian cheeses. This dish is the perfect starter – capturing a collection of autumnal flavours that bring in heat, crunch, and creaminess.
If you have a soft spot for roasted winter squash, like butternut, kabocha, or acorn, now’s the time to enjoy them! There’s nothing better than using seasonal ingredients in your dishes and we strongly encourage you to roast a pumpkin before the season is over. Pumpkin is a healthy and soothing ingredient, perfect for roasting, baking, stewing, and more.
But which pumpkin is the best for cooking? Not all pumpkins are created equal, and picking the right pumpkin is critical to the success of your dish. We love using smaller pumpkins – they are likely labeled as ‘sugar pumpkin’ or ‘pie pumpkin’. These pumpkins are sweet and flavourful, with smooth flesh. Just what you’re looking for!
Once you picked your pumpkins, it’s time to get creative. And if you have no idea how to incorporate pumpkin into your dishes, we are here for that!
Firstly, let’s make this delicious Roasted Pumpkin with Burrata. This dish is easy to make, following 6 simple steps and using only 6 easy-to-find ingredients.
For more pumpkin recipes, keep your eyes peeled – there’s more coming this week! Until then, check out my Candied pumpkin spice nuts, Pumpkin Gnocchi Bake, and Pumpkin Donuts.
Finally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy!
Can I make this vegan?
Yes! Just swap the Burrata for a plant-based Burrata and you’re good to go.
Roasted Pumpkin with Burrata
- Total Time: 58 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Warm up on a brisk autumn day with this showstopper Roasted Pumpkin with Burrata. The star of this healthy-ish recipe is a rich slice of melty, creamy Burrata cheese – the queen of Italian cheeses. This dish is the perfect starter – capturing a collection of autumnal flavours that bring in heat, crunch, and creaminess.
Ingredients
- 500g pumpkin
- 2 garlic cloves
- 1 large chili
- 1 lime
- 1/2 tsp sugar
- 45g blanched hazelnuts
- 20g butter
- Pesto or chimichurri for serving
- oil, salt and pepper as needed
Instructions
- To pickle the chili, thinly slice the chili and place it into a bowl. Add ½ teaspoon of sugar, and a large pinch of salt. Then squeeze over the juice of a lime and set aside to rest, stirring occasionally.
- To prepare the pumpkin, scrape out the seeds. These can be roasted and eaten as a snack. Cut the pumpkin into 2-3cm thick wedges
- Remove the grill plate from the air fryer, and add the pumpkin slices. Drizzle over approx. 50ml oil, the butter, salt, and pepper. Add 100ml water and nestle two large garlic cloves around the pumpkin. Cook for 45 minutes at 170 degrees, turning halfway through until the pumpkin is soft and gooey.
- Add the hazelnuts to the air fryer basket, coating them in the sticky residue. Air fry them for a further 2-4 minutes at 170 degrees, until nicely glazed and golden brown.
- Once the pumpkin has cooked, remove it from the air fryer basket and set the pumpkin aside for a few minutes until cool enough to handle.
- Using your hands peel the thick skin from the pumpkin wedges. Break up the pumpkin onto a serving plate, and add burrata on top, as well as hazelnuts, roasting juices, and a dollop of pesto. To finish off, sprinkle over pickled chilies and serve.
- Prep Time: 5
- Cook Time: 53
- Category: Starter
- Method: Air Fry
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1
- Calories: 364.42
- Sugar: 8.16g
- Sodium: 393.25mg
- Fat: 29.17g
- Saturated Fat: 7.16g
- Trans Fat: 0g
- Carbohydrates: 22.27g
- Fiber: 4.67g
- Protein: 5.75g
- Cholesterol: 21.5mg
