Burrata Con Zucca Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat.

In a bowl, toss 400 g peeled and cubed pumpkin with 1 tablespoon olive oil, 1 tablespoon maple syrup (or honey), 1/2 teaspoon smoked paprika and 1/2 teaspoon fine sea salt until evenly coated.

Spread the pumpkin in a single layer on the prepared sheet. Roast for 20–25 minutes, turning once halfway, until edges are caramelised and cubes are tender when pierced with a fork. Remove from oven and allow to cool slightly.

While the pumpkin roasts, place 80 g roughly chopped hazelnuts in a dry skillet over medium heat and toast for 3–4 minutes until fragrant; transfer to a plate to stop cooking.

In the same skillet, add 2 tablespoons granulated sugar and 1 tablespoon water over medium heat. Swirl gently (do not stir vigorously) as the sugar dissolves and turns a deep amber color, about 4–6 minutes. Watch closely to avoid burning.

When the caramel is amber, quickly add the toasted hazelnuts and a pinch (1/4 tsp) sea salt, stirring to coat. Pour the mixture onto parchment and separate with a fork or let cool then break into bite-sized pieces. Set aside.

If using plain balsamic vinegar, make a quick reduction: pour 60 ml balsamic into a small saucepan and simmer gently over low heat until reduced by half and syrupy, about 6–8 minutes. Cool slightly. If using ready-made glaze, have it at room temperature.

Arrange the roasted pumpkin on a serving plate or individual plates, forming a nest for the burrata. Drizzle a little of the 2 tbs extra-virgin olive oil over the pumpkin.

Place 2 burrata balls on top of the pumpkin. Gently tear the tops open so the creamy interior spills out slightly.

Scatter the caramelised hazelnuts over the pumpkin and around the burrata.

Drizzle the balsamic glaze over the burrata and pumpkin in a thin ribbon. Finish with remaining olive oil if desired, sprinkle 1 tsp lemon zest (optional) over the cheese for brightness, and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper to taste.

Garnish with fresh basil leaves and serve immediately so the burrata remains cool and creamy while the pumpkin is warm.