Description
Roasted Pumpkin With Burrata is the autumn dish you didn’t know you needed. Perfectly caramelized slices of pumpkin meet cool, creamy burrata in a flavor-forward dish that balances sweet, savory, and rich textures. Ideal for an easy dinner, elegant side, or healthy vegetarian option, it’s as cozy as it is impressive. Add a drizzle of balsamic or chili oil for a punch of flavor, and enjoy this easy recipe that’s perfect for quick meals, fall dinner ideas, or a nourishing appetizer.
Ingredients
500g pumpkin or kabocha squash
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
200g burrata cheese
1 tbsp fresh thyme or sage, chopped
1 tbsp balsamic glaze or chili oil
2 tbsp toasted pumpkin seeds (optional)
Instructions
1. Peel and slice the pumpkin into 1-inch thick wedges. Preheat oven to 400°F (200°C).
2. Toss the pumpkin with olive oil, salt, pepper, and herbs.
3. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway, until golden and tender.
4. Transfer roasted pumpkin to a serving platter. Tear and arrange burrata over the top.
5. Drizzle with balsamic glaze or chili oil. Sprinkle more herbs and pumpkin seeds.
6. Serve warm and enjoy immediately.
Notes
For extra crispness, broil the pumpkin slices for the last 2 minutes of roasting.
Use room-temperature burrata to get that creamy, luscious texture when it hits the warm pumpkin.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: fall side dish, burrata recipe, pumpkin recipes, vegetarian meal