Pumpkin and Burrata

Dear friends, save this, write it down or send to a friend but please just promise you’ll make it because my goodness it is insanely delicious. Pumpkins are a thing of beauty when whole, but become a little sinister looking once cooked. Persevere. The wine, sage, shallots and garlic is soaked up by these autumnal beauties. Pair that with whipped burrata and hazelnuts and this dish is love.

Watch the recipe video here

Serves 2-4

1/4 large pumpkin (about 1kg)
10 shallots, skin removed and halved
Olive oil
Salt

6 sage leaves
2-3 cloves of garlic, sliced
100ml white wine

2 burrata
2 tbsp creme fraiche
1 zest lemon
4-5 tbsp olive oil
salt
pepper

50g hazelnuts, toasted and crushed
1/2 tsp berbere chilli

Preheat oven to 220C

Cut the pumpkin into slices and then cut the slices up into 4 pieces each and add them to a roasting tray. Peel and halve the shallots and add them to the pumpkin. Cover in olive oil and season with salt. Roast for 20 minutes

Turn down the heat to 150C. Add sliced garlic, wine and sage and roast for another 20 minutes.

Make your whipped burrata by tearing up the burrata and mixing together with the creme fraiche, lemon zest, olive oil, salt and pepper.

Once the pumpkin has finished cooking, plate your whipped burrata, top with pumpkin, shallots and sage and the finish with a sprinkling of hazelnuts and a little berber chilli.

Insanely delicious enjoy.