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Roasted Pumpkin With Pesto & Burrata
Binjal Pandya

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 -5
Course: Salad
Cuisine: American
Ingredients Method Notes

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.

Notes

  • If you dont 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.