Spiced Baked Pumpkin with Stracciatella
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Sweet, savory, tart and creamy come together in this gorgeous autumn-inspired dish. We love to lean into seasonal ingredients, and make it simple to serve them in a delicious way to our loved ones. We also love to leave space to make a recipe your own, adding whatever additional flavors feel right. You can also place this entire dish atop a bed of kale or arugula to make a beautiful salad. Cook, play, and enjoy!
Ingredients
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1 Sliced pumpkin or squash, sliced thinly
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Organic Extra Virgin Olive Oil
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Acacia honey
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1-2 tablespoons Pizza Spice Mix
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Lemon Olive Oil
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Balsamic Vinegar from Modena
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Italian Sea Salt
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Fresh Pepper
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1-2 balls of Burrata
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Pomegranate seeds
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Parmigiano Reggiano
Directions
Heat the oven to 400 degrees.
Line a baking tray with extra virgin olive oil. Drizzle with olive oil.
Spread the pumpkin slices onto the paper. Drizzle with a little acacia honey, more olive oil, pizza spice and balsamic vinegar. Finish with salt and pepper to taste.
Bake the slices for approximately 20 minutes, until soft and a bit crispy on the outside.
Take your balls of burrata and separate the firm exterior from the soft, creamy, more liquid filling. This filling is called stracciatella.
Distribute the baked pumpkin on a nice platter. Spread the stracciatella on top.
Drizzle with plenty of lemon oil, pepper and pomegranate seeds, and a little more balsamic vinegar. If you have pesto, this is also a lovely topping.
Finish by grating Parmigiano Reggiano cheese over top, and enjoy!