Butternut & Burrata Recipe
with roasted tomato & chipotle puree, kale, corn bread, chili crisp, maple vinaigrette
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Ingredients
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Butternut Squash
Roasted Tomato & Chipotle Puree
Kale
Corn Bread
Chili Crisp & Maple Vinaigrette
Burrata
Method
Preparation of Butternut Squash
- 1
Roasting the Squash
Preheat the oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. In a bowl, toss the cubes with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
- 2
Bake
Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
Preparation of Roasted Tomato & Chipotle Puree
- 3
Roasting Tomatoes
On another baking sheet, toss the cherry tomatoes with olive oil and a pinch of salt. Roast in the oven alongside the squash for about 20-25 minutes, or until blistered and soft.
- 4
Pureeing
Once the tomatoes are roasted, combine them in a blender with chipotle peppers and garlic. Blend until smooth. Adjust seasoning with salt to taste.
Preparation of Kale
- 5
Sautéing Kale
In a large skillet, heat olive oil over medium heat. Add the kale and a pinch of salt. Sauté for 5-7 minutes until the kale is wilted and tender.
Preparation of Corn Bread
- 6
- 7
Baking
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased baking dish. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Preparation of Chili Crisp & Maple Vinaigrette
- 8
Mixing Vinaigrette
In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, and salt to taste.
Assembly
- 9
Plating the Dish
On a plate, spread a layer of the roasted tomato and chipotle puree. Arrange the sautéed kale on top, followed by the roasted butternut squash. Tear the burrata cheese and place it on the top. Drizzle with the maple vinaigrette and sprinkle with chili crisp. Serve warm.
