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Roasted Pumpkin with Pesto & Burrata

Roasted Pumpkin With Pesto & Burrata

Roasted Pumpkin With Pesto & Burrata

Roasted Pumpkin with Pesto & Burrata is a perfect side dish for family holiday get together or perfect for fall entertaining. You can complement your main dish with this simply delicious dish. It is easy to make following simple steps. It tastes so good and full of fall flavors, topped with pesto, pomegranates and creamy soft burrata.

Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains Stracciatella and cream, giving it an unusual, soft texture. Heavenly, creamy, delicate burrata is the soft fresh Italian cheese that dreams are made of, and once tried, will leave you with little doubt as to why it is crowned the queen of Italian cheeses.

Roasted Pumpkin With Pesto & Burrata

I love all varieties of pumpkin or squash; they are so good when roasted or grilled love the sweet taste and I’m always looking for new ways to prepare it. The caramelized edges that happen with roasting are worth all the patience while it roasted. I mean, SO good. While I love acorn squash since it’s so easy to work with, no need to peel the skin, which is completely edible! you can use any winter squash variety you like, such as a butternut squash.

Roasted Pumpkin With Pesto & Burrata

Ingredients
• 2 Acorn squash or Any Small Varieties of Pumpkin
• 3 tbsp Honey + 1 tbsp Extra
• 3-4 tbsp Olive oil
• 2 tbsp Butter
• 1 tsp Ground Black Pepper
• ½ tsp Salt
• ¼ tsp Coarse Sea salt
• ½ tsp Red Pepper Flakes
• 3-4 tbsp Basil Pesto
• 2-3 Burrata Cheese
• 2-3 tbsp Chopped Parsley
• ¼ cup Pomegranate Arils

Method
1. Preheat the oven on 450F.
2. Wash and cut the pumpkin into half, scrap the seeds and then cut it into the wedges.
3. In a mixing bowl, add pumpkin wedges, add olive oil, honey, red pepper flakes, salt and pepper.
4. Toss it till all sides coated, then place or arrange it over the baking sheet.
5. Sprinkle sea salt and place it into the preheated oven and roast it about 40-50 mins, while roasting turn the wedges upside down after 20-25 mins.

Roasted Pumpkin With Pesto & Burrata

6. Now remove the baking sheet from the oven, arrange the roasted pumpkin wedges on serving plate, place the burrata cheese balls over it, drizzle pesto, honey with salt and pepper.
7. Sprinkle chopped parsley, spread pomegranate arils over it and serve.

Roasted Pumpkin With Pesto & Burrata

Tips
• If you don’t find burrata, then you can use goat cheese or fresh mozzarella balls.
• If you would like, then you can sprinkle extra salt, pepper, honey or pepper flakes.

Roasted Pumpkin with Pesto & Burrata
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Roasted Pumpkin with Pesto & Burrata is a perfect side dish for family holiday get together or perfect for fall entertaining. You can complement your main dish with this simply delicious dish. It is easy to make following simple steps. It tastes so good and full of fall flavors, topped with pesto, pomegranates and creamy soft burrata.
Author: Binjal Pandya
Recipe type: Salad
Cuisine: American
Serves: 4-5
Ingredients
  • 2 Acorn squash or Any Small Varieties of Pumpkin
  • 3 tbsp Honey + 1 tbsp Extra
  • 3-4 tbsp Olive oil
  • 2 tbsp Butter
  • 1 tsp Ground Black Pepper
  • ½ tsp Salt
  • ¼ tsp Coarse Sea salt
  • ½ tsp Red Pepper Flakes
  • 3-4 tbsp Basil Pesto
  • 2-3 Burrata Cheese
  • 2-3 tbsp Chopped Parsley
  • ¼ cup Pomegranate Arils
Instructions
  1. Preheat the oven on 450F.
  2. Wash and cut the pumpkin into half, scrap the seeds and then cut it into the wedges.
  3. In a mixing bowl, add pumpkin wedges, add olive oil, honey, red pepper flakes, salt and pepper.
  4. Toss it till all sides coated, then place or arrange it over the baking sheet.
  5. Sprinkle sea salt and place it into the preheated oven and roast it about 40-50 mins, while roasting turn the wedges upside down after 20-25 mins.
  6. Now remove the baking sheet from the oven, arrange the roasted pumpkin wedges on serving plate, place the burrata cheese balls over it, drizzle pesto, honey with salt and pepper.
  7. Sprinkle chopped parsley, spread pomegranate arils over it and serve.
Notes
If you don’t find burrata, then you can use goat cheese or fresh mozzarella balls.
If you would like, then you can sprinkle extra salt, pepper, honey or pepper flakes
3.5.3251

 

 

Roasted Pumpkin with Pesto & Burrata was last modified: November 25th, 2020 by Binjal's VEG Kitchen

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11/25/2020   Binjal's VEG Kitchen
  Appetizers & Snacks, Fusion International, Salad & Raita     appetizer, easy, eggless, festive, fusion, gluten free, kids friendly, low fat, no onilon no garlic, side dish
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2 Responses to “Roasted Pumpkin with Pesto & Burrata”

  1. GWENNAELLE / 19 Feb 2021 7:25am #

    Je vais tester cela! merci

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    • Binjal's VEG Kitchen / 20 Feb 2021 12:30am #

      Thank you 😊

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🌟 Happy Women’s Day 🌟 . Coconut Passion Fr 🌟 Happy Women’s Day 🌟
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Coconut Passion Fruit Panna Cotta is easy and refreshing vegan recipe. An absolutely delicious summer dessert that will quickly become your new favorite and the dessert that everyone will love. The creamy coconut vanilla taste of panna cotta combined with fruity citrus flavors of passion fruit is a fantastic combination.
This vegan & refined sugar free coconut passion fruit panna cotta made with agar is bursting with flavor, creamy in texture & very simple to make! Tropical dessert full of rich coconut flavor lightened up with a sweet and sour passion fruit topping. This coconut passion fruit panna cotta is like summer in a plate. Coconut and passion fruit makes the perfect bright and refreshing contrast to this silky dessert recipe.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/coconut-passion-fruit-panna-cotta/
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@binjalsvegkitchen .
#ad Buffalo Cauliflower Bites/Wings spiced with (@ #ad Buffalo Cauliflower Bites/Wings spiced with (@texaspetesauces) Texas Pete® Original Hot Sauce. These delicious cauliflower bites are made with simple ingredients and easy to make. Adding Texas Pete® Original Hot Sauce makes this dish taste so delicious. Texas Pete® Original Hot Sauce is our fav hot sauce and a must in our pantry.  I love adding @texaspetesauces in my BBQ, grilling, dressing, etc…. It is even perfect as a side condiment. Always the best! Looking for a savory and spicy snack recipe in the spring to enjoy in your backyard with your friends and family? Buffalo cauliflower bites/Wings are the perfect option to enjoy. 
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Ingredients:
1 Large Cauliflower, cut into Florets 
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For Batter
1 cup flour
2 tsp Smoked Paprika
2 tsp Garlic powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Ground Pepper
1 cup Milk
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For Coating
1/2 cup Texas Pete® Original Hot Sauce
2-3 tbsp Salted Butter
1 tbsp Honey
1/2 tbsp Lemon Juice

Method 
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In a large bowl add all the batter ingredients, mix well and make the batter smooth.
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Bake about 20-25 mins, flipping them over halfway through. Meantime in a saucepan, add all coating ingredients and heat on medium flame until all mixed well, then keep aside.
Remove the baking sheet from the oven and brush all the baked florets with prepped hot sauce coating and bake again for about 15-18 mins. 
Remove from the oven and serve them with your favorite ranch sauce or with Green Mountain Gringo® salsa and chips. Enjoy.
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http://binjalsvegkitchen.com/instant-dahi-vada/
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@binjalsvegkitchen
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