Belfiore Burrata Recipe

preheat and cut

Preheat oven to 425°F (220°C). Slice the delicata squash lengthwise, scoop out seeds, then slice into 1/2-inch half-moons. Keep skins on (they are edible).

toss and roast

Toss squash with 1 teaspoon olive oil and a pinch of flaky sea salt. Spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, turning once, until golden and tender. Remove and let cool slightly.

While squash roasts, warm a small dry skillet over medium heat. Add pumpkin seeds and toast, stirring, until they begin to pop and turn fragrant, about 2–3 minutes. Transfer to a bowl.

In the same skillet add 1 tablespoon unsalted butter over medium heat. When butter foams, add sage leaves and fry until crisp, about 20–30 seconds per side. Remove to paper towel to drain. Reserve butter (sage-infused) in skillet for glazing if desired.

Core and thinly slice persimmons into 1/4-inch rounds or half-moons. If very ripe, handle gently to avoid mashing.

Trim root ends from endive, separate leaves and rinse. Pat dry. Keep larger outer leaves whole for presentation; chop 2 leaves coarsely to mix into salad if desired.

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, juice of 1/2 lemon (reserve the remaining half for finishing if desired), 1 teaspoon honey, 1 teaspoon aged balsamic vinegar, a pinch of flaky sea salt and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust sweet/sour/salt balance.

If using the reserved sage butter, return the skillet to low heat, add the roasted squash and 1 teaspoon maple syrup, and toss gently for 1 minute to glaze. Heat just until warmed; do not break the squash.

Arrange endive leaves on a serving platter as little cups or a loose bed. Distribute roasted delicata slices across the endive.

Nestle slices of persimmon between squash and endive. Tear the burrata into 2–3 portions and place centrally on the platter (or put one whole ball and gently split at the table).

Drizzle the dressing evenly over squash, persimmon, and burrata. Scatter toasted pumpkin seeds and the crisp sage leaves over the top.

Finish with remaining lemon juice (if desired), a final drizzle of extra-virgin olive oil, the remaining 3/4 teaspoon flaky sea salt distributed lightly (or to taste), and 1/4 teaspoon freshly ground black pepper. If you like, finish with an additional 1/4 teaspoon aged balsamic vinegar as a dot around the burrata for contrast.

Serve immediately while burrata is cool and squash is warm. Provide crusty bread or crostini on the side for spreading the burrata and collecting the roasted squash and persimmon.