Roasted Butternut Squash with Burrata & Chili-Honey Dressing
with fresh parsley and crema di balsamico | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Butternut squash
1 piece
Onion
1 bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
1 piece
Red chili pepper
20 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
8 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
10 g
Fresh flat leaf parsley
(May be present: Selderij)
1 piece
Garlic
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Mustard
1 tablespoon
Honey [or plant-based alternative]
3 tablespoon
Extra virgin olive oil
3 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the butternut squash into wedges. Scoop out the seeds and the stringy part of the flesh, then use a sharp knife to peel off the skin.
- Slice the onion into half rings.
- Add the butternut squash and onion to a parchment-lined baking sheet.
- Drizzle with sunflower oil and season with salt and pepper.
- Bake in the oven for 20 - 25 minutes.
- Meanwhile, toast the walnuts and pumpkin seeds in a clean frying pan for 1 - 2 minutes over medium heat.
- Finely chop the parsley, garlic and red chili pepper*, then add them to a small bowl. Mix in the honey, mustard and extra virgin olive oil.
- Season with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the roasted butternut squash to a serving dish.
- Tear the burrata on top and drizzle over the dressing.
- Garnish with the toasted walnuts and pumpkin seeds.
- Drizzle the crema di balsamico on top to finish.