Seasonal Burrata Recipe
Delicata Squash, Arugula, Radicchio, Olive Oil, Tomato Jam, Pumpkin Seed, Crostini, Balsamic Reduction
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Ingredients
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Preparation Ingredients
Method
Preparation Steps
Roast the Delicata Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice the squash into 1/2-inch half-moons. Toss the squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.
Prepare the Radicchio
While the squash is roasting, remove the outer leaves of the radicchio and slice it into thin strips. Rinse and dry thoroughly. Set aside.
Toast the Pumpkin Seeds
In a dry skillet over medium heat, add the pumpkin seeds. Toast them for about 3-5 minutes, stirring frequently, until they are golden and begin to pop. Remove from heat and set aside.
Prepare the Crostini
If using store-bought crostini, skip this step. Otherwise, preheat your oven to 375°F (190°C). Slice a baguette into 1/2-inch thick slices, brush with remaining olive oil, and place on a baking sheet. Bake for 10-12 minutes or until golden and crispy. Remove from the oven and let cool.
Assemble the Salad
In a large bowl, combine the arugula and radicchio. Drizzle with a little olive oil, salt, and pepper to taste. Toss gently to coat.
Plate the Dish
On a serving platter, create a bed of the arugula and radicchio mixture. Top with the roasted delicata squash. Add dollops of tomato jam on top and sprinkle with toasted pumpkin seeds. Drizzle with balsamic reduction.