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.
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.
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.
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.
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.
- 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
- Preheat the oven on 450F.
- Wash and cut the pumpkin into half, scrap the seeds and then cut it into the wedges.
- In a mixing bowl, add pumpkin wedges, add olive oil, honey, red pepper flakes, salt and pepper.
- Toss it till all sides coated, then place or arrange it over the baking sheet.
- 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.
- 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.
- Sprinkle chopped parsley, spread pomegranate arils over it and serve.
If you would like, then you can sprinkle extra salt, pepper, honey or pepper flakes
