Squash & Burrata Recipe
Coffee spiced kabocha squash, burrata, roasted beets, spiced pepitas, seasonal greens, honey vinaigrette.
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Ingredients
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Squash
Burrata and Beets
Spiced Pepitas
Seasonal Greens and Vinaigrette
Method
Prepare the Squash
- 1
Roast the Kabocha Squash
Preheat your oven to 400°F (200°C). Cut the kabocha squash in half and scoop out the seeds. Cut into wedges or cubes. In a bowl, toss the squash with olive oil, ground coffee, salt, and black pepper until well coated. Spread on a baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
Prepare the Beets and Burrata
- 2
Roast the Beets
If not using pre-roasted beets, wrap whole beets in aluminum foil and roast in the oven for about 45-60 minutes at 400°F (200°C) until tender. Once cool, peel and slice into rounds. Arrange burrata cheese on a serving plate.
Prepare the Spiced Pepitas
- 3
Roast the Pepitas
In a skillet over medium heat, combine the pumpkin seeds, paprika, cayenne pepper, salt, and olive oil. Stir frequently for about 5-7 minutes until the seeds are toasted and fragrant. Remove from heat and let cool.
Make the Honey Vinaigrette
- 4
Combine Vinaigrette Ingredients
In a small bowl, whisk together honey, apple cider vinegar, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
Assemble the Dish
- 5
Plate the Salad
On a serving platter, layer the seasonal greens. Top with roasted kabocha squash, sliced beets, and dollops of burrata cheese. Sprinkle with spiced pepitas and drizzle with honey vinaigrette before serving.
