Description
This Roasted Pumpkin with Burrata recipe combines sweet, spiced roasted pumpkin wedges with creamy fresh burrata, peppery arugula, toasted pine nuts, and a tangy balsamic glaze. Perfectly caramelized pumpkin is infused with warm cinnamon and smoked paprika, balanced by the richness of burrata and the freshness of basil for an elegant, comforting dish ideal as a side or light main.
Ingredients
Scale
Pumpkin and Seasonings
- 1 medium-sized pumpkin, peeled, seeded, and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup
Toppings and Garnishes
- 2 balls of fresh burrata cheese
- A handful of fresh arugula leaves
- Balsamic glaze for drizzling
- Toasted pine nuts for garnish
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the pumpkin to tender, caramelized perfection.
- Prepare Pumpkin: In a large mixing bowl, toss the pumpkin wedges with olive oil, sea salt, black pepper, cinnamon, smoked paprika, and maple syrup until evenly coated to infuse flavor and aid caramelization.
- Arrange Pumpkin: Spread the seasoned pumpkin wedges in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Roast Pumpkin: Roast the pumpkin in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are tender and edges are nicely caramelized.
- Prepare Burrata: While the pumpkin roasts, set the burrata cheese aside to come to room temperature, which enhances its creamy texture and flavor.
- Cool Pumpkin: Once roasted, remove the pumpkin from the oven and allow it to cool slightly for easier handling and presentation.
- Assemble Dish: Arrange the roasted pumpkin wedges on a serving platter. Tear the burrata balls into pieces and distribute them evenly over the pumpkin to add creaminess.
- Add Greens: Scatter fresh arugula leaves on top to introduce a peppery, fresh bite that contrasts the sweet pumpkin.
- Drizzle Glaze: Generously drizzle balsamic glaze over the entire dish to add a tangy sweetness that complements the roasted flavors.
- Garnish: Sprinkle toasted pine nuts over the dish for crunch and nutty depth.
- Final Touch: Garnish with fresh basil leaves to impart an aromatic herbal finish.
- Serve: Serve immediately to enjoy the balance of warm roasted pumpkin and cool creamy burrata at its best.
Notes
- For an extra smoky flavor, consider using smoked paprika as specified.
- If pumpkin wedges are large, cut into smaller pieces to ensure even roasting.
- The burrata should be fresh and high quality for the best texture and flavor.
- Toasting pine nuts enhances their nutty aroma and adds satisfying crunch.
- Balsamic glaze can be homemade by reducing balsamic vinegar or purchased pre-made for convenience.
- Leftover roasted pumpkin can be stored in the fridge for up to 3 days and reheated gently.
