Burrata with Caramelized Squash, Pine Nuts and Golden Raisins
- Yield: 4 servings
- 2cups butternut squash, cut into 1⁄4-inch cubes
- 1/4cup fresh sage leaves
- Olive Oil
- Flaky sea salt
- Freshly ground black pepper
- 1teaspoon sherry vinegar
- 2large balls of burrata
- 1/4cup pine nuts, lightly toasted
- 1tablespoon golden raisins
- Sliced and toasted crusty bread
- Preheat the oven to 425°F.
- In a large bowl, toss the squash with the sage, olive oil to coat and salt and pepper. Spread the squash evenly on an oiled rimmed baking sheet.
- Roast for 20 minutes, without stirring, then stir and roast for 10 minutes longer (or until squash is well caramelized). When the squash is tender, remove it from the oven and sprinkle with the sherry vinegar.
- To serve, plate the burrata on a serving board or platter. Surround the edges of the cheese with the squash, pine nuts and golden raisins. Drizzle the cheese and squash with olive oil and season with salt and pepper. Serve immediately with bread on the side for spreading cheese and garnishes.
Recipe reprinted with permission from Host: A Modern Guide to Eating, Drinking and Feeding Your Friends © 2016 by Eric Prum and Josh Williams, Dovetail