Name: Roasted Pumpkin With Burrata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean / Modern
Ingredients: 1 small pumpkin or ½ medium butternut squash, peeled, deseeded, and cut into wedges or chunks; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; ½ teaspoon smoked paprika; 1 fresh red chili, thinly sliced; 1 ball of burrata cheese (approximately 125g); ¼ cup toasted hazelnuts or walnuts, roughly chopped; 1 handful of fresh herbs (parsley, basil, or mint), finely chopped; 1 small garlic clove, minced; 1 tablespoon lemon juice or apple cider vinegar; 1 tablespoon chopped capers; 2 tablespoons olive oil; 1 tablespoon fresh herbs (parsley or basil), chopped; ½ teaspoon Dijon mustard; 1 teaspoon lemon zest; Salt and pepper, to taste

Description

If you’re looking for a cozy, elegant, and satisfying dish that’s deceptively easy to prepare, Roasted Pumpkin With Burrata is the one. With caramelized wedges of pumpkin, velvety burrata cheese, a punchy herb drizzle, and a sprinkle of chili and toasted nuts—this dish delivers a bold mix of flavors and textures. It works beautifully for anything from quick brunches to light dinners and easy entertaining. Perfect as a vegetarian dish, it fits effortlessly into your rotation of healthy snacks, easy dinner ideas, or seasonal food ideas. This is an easy recipe that looks gourmet and tastes unforgettable.

Ingredients

1 small pumpkin or ½ medium butternut squash, peeled, deseeded, and cut into wedges or chunks

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

½ teaspoon smoked paprika

1 fresh red chili, thinly sliced

1 ball of burrata cheese (approximately 125g)

¼ cup toasted hazelnuts or walnuts, roughly chopped

1 handful of fresh herbs (parsley, basil, or mint), finely chopped

1 small garlic clove, minced

1 tablespoon lemon juice or apple cider vinegar

1 tablespoon chopped capers

2 tablespoons olive oil

1 tablespoon fresh herbs (parsley or basil), chopped

½ teaspoon Dijon mustard

1 teaspoon lemon zest

Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss pumpkin wedges in a bowl with olive oil, salt, pepper, and smoked paprika.

3. Arrange the pumpkin on the baking sheet in a single layer and roast for 30–35 minutes, flipping halfway through.

4. While roasting, make the herb drizzle by whisking olive oil, chopped herbs, garlic, lemon juice, mustard, and lemon zest.

5. Toast the nuts in a dry skillet over medium heat for 2–3 minutes, then roughly chop.

6. Once pumpkin is roasted and golden, arrange on a serving platter.

7. Place the burrata on top (whole or torn).

8. Drizzle with herb sauce and scatter the nuts, chili slices, and more herbs.

9. Finish with olive oil and black pepper.

10. Serve warm and enjoy immediately.

Notes

Let burrata sit at room temperature for 10–15 minutes before serving for maximum creaminess.

Don’t overcrowd the pan while roasting the pumpkin to ensure caramelization, not steaming.

Toasting the nuts enhances their flavor and adds a warm crunch to contrast the soft textures.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Appetizer / Light Main
Method: Roasting
Cuisine: Mediterranean / Modern

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 6g
Sodium: 380mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 12g
Cholesterol: 30mg

Keywords: roasted pumpkin, burrata recipe, vegetarian dinner, fall appetizer, easy recipe