Baked Pumpkin with Burrata – Recipe for the most delicious side dish with baked pumpkin, browned butter, burrata, and tarragon.
This dish is so easy and so tasty. It’s made with Hokkaido pumpkin, which is cut into wedges and baked in the oven with honey and chili flakes. Afterwards, burrata, browned butter with hazelnuts, fresh tarragon, and lemon zest are added on top. It’s such a lovely autumn dish, perfect to serve as part of a meal or a buffet.
I use Hokkaido pumpkin, but you can also use butternut squash. Instead of fresh tarragon, you can use other herbs such as sage. The dish can be served with homemade focaccia
Baked pumpkin with burrata
Ingredients
Baked pumpkinInstructions
Baked pumpkin
Preheat the oven to 200°C (fan).
Rinse the pumpkin thoroughly, cut it in half, and remove the seeds. Cut the pumpkin into wedges and place them in an ovenproof dish. Drizzle with olive oil, honey, dried chili flakes, and salt. Bake the pumpkin for about 25 minutes.
Baked pumpkin with burrata
Brown the butter in a saucepan and let it foam. Stir the chopped hazelnuts into the browned butter.
Arrange the baked pumpkin on a platter/plate and top with burrata, the browned butter with hazelnuts, tarragon, grated lemon zest, salt, and pepper. Serve immediately. Enjoy!
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