Burrata + Roasted Squash Recipe
stracciatella, hot honey brown butter, frisée, deep-fried sage, toasted pecans
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare and Roast the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil, then season with salt and black pepper. Toss to coat evenly.
- 2
Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
- 3
Prepare the Hot Honey Brown Butter
In a small saucepan over medium heat, melt the unsalted butter. Once melted, allow it to simmer until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
- 4
Remove from heat and stir in the hot honey. Set aside to cool slightly.
- 5
Fry the Sage Leaves
In a small skillet, heat a tablespoon of olive oil over medium heat. Add the fresh sage leaves and fry them for about 1-2 minutes, or until crispy. Remove and drain on paper towels.
- 6
Assemble the Dish
On a serving platter, arrange the frisée lettuce as a bed. Scatter the roasted squash cubes on top of the frisée.
- 7
- 8
Top with the crispy sage leaves and toasted pecans. Serve immediately.