Burrata Recipe

Preheat and prepare squash

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Wash the delicata squash, trim the ends and slice each squash in half lengthwise. Scoop out the seeds with a spoon, then slice each half into 1/2-inch (1.2 cm) half-moons.

Season and roast squash

In a large bowl, toss the delicata slices with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread the slices in a single layer on the prepared baking sheet, cut side down. Roast for 20-25 minutes, turning once halfway through, until the edges are caramelized and slices are tender when pierced with a fork. Remove from oven and let cool slightly on the sheet.

Toast pepitas

While the squash roasts (or immediately after), warm a small skillet over medium heat. Add 1 tsp neutral oil and 1 cup pepitas; toast, stirring or shaking frequently, until they begin to pop and become fragrant (about 3-5 minutes). If using smoked paprika, sprinkle it over the pepitas in the last 30 seconds and stir to combine. Transfer toasted pepitas to a bowl, season with 1/2 tsp flaky sea salt, and let cool.

Whisk the vinaigrette: In a small jar or bowl combine 2 tbs apple cider vinegar, 1 tbs fresh lemon juice, 1 tsp maple syrup and 1 tsp Dijon mustard. Whisk or shake to combine. Slowly stream in 4 tbs extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as desired. Set aside.

Prepare the base (optional): If using mixed greens or arugula, place 4 cups on a serving platter or divide among 2–4 plates. Drizzle a small amount of the vinaigrette over the greens (about 1–2 tbs) and toss lightly so they are just dressed.

Arrange roasted delicata: Arrange the roasted delicata slices over the greens or directly on a serving platter in an attractive overlapping pattern. Spoon any juices from the baking sheet over the slices for extra flavor.

Add burrata: Gently place 1 burrata ball per plate or 2 balls on the platter among the squash. If desired, score the top of each burrata slightly so the creamy interior will ooze when cut at the table.

Finish with pepitas and vinaigrette: Scatter the toasted pepitas evenly over the squash and around the burrata. Drizzle the remaining vinaigrette over the squash and a little over the burrata (about 2–3 tbs more).

Garnish and serve: Sprinkle 1 tbs fresh thyme leaves and microgreens or extra arugula around the platter. Finish with a final drizzle of 1 tsp finishing olive oil and a light dusting of 1/4 tsp freshly ground black pepper. Serve immediately so the burrata is creamy and the squash is warm.