Sweet, caramelised pumpkin roasted slowly before being coated in garlic, thyme, rosemary & lemon zest, finished with toasted hazelnuts, pine nuts & creamy burrata. Great as a side for a roast, midweek dinner or of course along side a bowl of delicious ravioli!
Ingredients
- 600g pumpkin or butternut squash, peeled & cut into chunky wedges
- 2 garlic cloves, finely chopped
- 2 sprigs thyme
- 1 sprig rosemary
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil, plus extra to finish
- 40g hazelnuts
- 25g pine nuts
- 1 burrata
- 1 handful rocket or bitter leaves
- Sea salt
- Freshly ground black pepper
For the dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Pinch of sea salt
- Freshly ground black pepper
Method
1. Start roasting the pumpkin
Preheat the oven to 180°C fan.
Place the pumpkin in a roasting tray and drizzle with olive oil. Season generously with sea salt & freshly ground black pepper, then toss to coat.
Roast for 30 minutes, turning once halfway through, until the pumpkin has started to soften & take on some colour.
2. Add the garlic & herbs
After 30 minutes, add the chopped garlic, thyme, rosemary & lemon zest to the roasting tray.
Toss everything together, making sure the pumpkin is coated in the aromatic oil.
Return to the oven and continue roasting for a further 20 minutes, turning once, until the pumpkin is completely tender & beautifully caramelised around the edges.
3. Toast the nuts
While the pumpkin finishes roasting, roughly chop the hazelnuts.
Toast the hazelnuts & pine nuts in a dry frying pan over a medium heat until golden & fragrant. Keep a close eye on them as they can catch quickly.
Season with a small pinch of sea salt and set aside.
4. Make the dressing
Whisk together the olive oil, lemon juice, honey & Dijon mustard. Season with salt & black pepper.
5. Build the salad
Arrange the rocket or bitter leaves on a serving plate & spoon over the warm roasted pumpkin.
Drizzle with the dressing & scatter generously with the toasted hazelnuts & pine nuts.
Place the burrata in the centre, gently tear it open & finish with a drizzle of your best extra virgin olive oil, a little fresh lemon zest & plenty of freshly cracked black pepper.
Serve immediately while the pumpkin is warm and the burrata is beautifully creamy.
Chef's tip
Don't throw away the roasting juices! Once the pumpkin is plated, spoon the garlic, herb & lemon-infused oil from the tray over the top. It adds loads of flavour and makes the whole dish feel much more indulgent.