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–+ servings
Pumpkin with Burrata

Creamy Pumpkin with Burrata for a Cozy Autumn Delight

Experience the comfort of fall with this gluten-free and vegetarian recipe for Creamy Pumpkin with Burrata.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Pumpkin
  • 1 medium sugar or pie pumpkin for optimal sweetness and creaminess
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt sea salt or kosher salt
  • 1 teaspoon freshly cracked black pepper
For the Topping
  • 8 ounces Burrata cheese use plant-based Burrata for a vegan version
  • Optional herbs/spices e.g., thyme or rosemary

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Large Bowl
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the pumpkin into wedges, ensuring even pieces, and scoop out the seeds.
  3. In a large bowl, toss pumpkin wedges with olive oil, salt, and pepper.
  4. Spread the seasoned wedges in a single layer on the baking sheet and roast for 25-30 minutes.
  5. Check for doneness around 25 minutes; they should be fork-tender and golden.
  6. Transfer the roasted pumpkin to a serving plate, arranging attractively.
  7. Tear the Burrata cheese into pieces and scatter it over the warm pumpkin.
  8. Serve warm and enjoy your creamy roasted pumpkin with Burrata.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 350mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

This dish is perfect for cozy gatherings during the autumn season.

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