Butternut Burrata Recipe

Preheat oven to 200°C (400°F). Peel the butternut squash, halve lengthwise and scoop out seeds. Cut into 1-inch (2.5 cm) cubes.

In a large bowl, toss the squash cubes with 3 tbsp olive oil, cumin, smoked paprika, ground coriander, cinnamon, kosher salt, black pepper, and maple syrup until evenly coated.

Spread the seasoned squash in a single layer on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes, turning once halfway, until edges are caramelized and squash is tender. Remove from oven and keep warm.

Core and roughly chop the tomatoes (or quarter cherry tomatoes). Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and cook 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Add chopped tomatoes, brown sugar, red wine vinegar, lemon juice, salt, black pepper and red pepper flakes. Bring to a simmer.

Reduce heat to low and simmer, stirring occasionally, until mixture thickens to a jam-like consistency, 25–35 minutes. Crush larger tomato pieces with a wooden spoon. Taste and adjust seasoning. Cool slightly.

While the squash roasts, pat the thinly sliced shallots dry with paper towels. Toss them with the flour and 1/4 tsp salt, shaking off excess flour.

Heat vegetable oil in a small heavy-bottomed skillet or saucepan to 175°C (350°F) (or medium-high, test with a small piece of shallot — it should sizzle immediately). Working in batches, fry the shallots until golden brown and crisp, about 1–2 minutes.

Use a slotted spoon to transfer fried shallots to a paper towel–lined plate. Season immediately with a pinch of flaky sea salt. Allow to cool; they will crisp further.

In a small saucepan bring 1/2 cup balsamic vinegar and 1 tsp honey to a gentle simmer over medium heat. Reduce to a thick syrup (about 6–8 minutes) stirring occasionally. Remove from heat and let cool slightly — it will thicken more as it cools.

Place roasted spiced butternut on a serving platter or individual plates. Tear the burrata balls open and arrange them on top of the warm squash so the creamy center spills out.

Spoon generous dollops of tomato jam around and over the squash and burrata for bright acidity and sweetness.

Scatter a handful of crispy shallots over the dish for crunch.

Drizzle 2 tbsp extra-virgin olive oil and the balsamic reduction over the burrata and squash. Add torn fresh basil leaves and, if using, microgreens or a small handful of arugula for peppery contrast.

Serve with toasted bread points alongside for scooping. Finish with flaky sea salt and freshly ground black pepper to taste.