Recipe: Burrata with winter squash puree 

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Featuring seasonal winter squash and a few unexpected mix-ins — hello, pomegranate — this delicious dish is sure to delight. Shared by Executive Chef Behshad Zolnasr of C|Prime in Vancouver, it could be served as a shared starter or a vegetarian-friendly main.

Burrata with winter squash puree

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1 ball burrata (we use Murgella)

1 cup (250 mL) butternut squash

1 lb. (454 g) browned butter

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2 tbsp. (30 mL) crushed walnuts

2 tbsp. (30 mL) pomegranate seeds

½ cup (125 mL) balsamic vinegar

½ cup (125 mL) red wine (dry)

½ cup (125 mL) brown sugar

Olive oil

Salt

Pepper

In a small saucepan add butter and place on low heat. After 8-10 minutes the milk solids will separate creating a dark, rich brown butter. Pour the brown butter into a cup and leave aside to cool.

Turn your oven to 375 F and place a baking sheet in for 15-20 minutes. While your baking sheet heats up, dice your butternut squash into large 1-inch cubes. Toss with olive oil, salt and pepper, and roast until fork tender, about 45 minutes. Once your squash is cooked, add to a blender and pour in warm brown butter. Puree until smooth. Season the puree with salt and pepper to taste, and leave aside at room temperature.

In a small saucepan, add ½ cup red wine and burn off the alcohol. Once red wine has reduced by half, add brown sugar and balsamic vinegar, and reduce until a glaze consistency, about half again. Pour glaze into a small bowl and let cool to room temperature.

Assembly

Warm up your butternut squash puree and place it in the middle of your serving bowl. Add your ball of burrata and season with salt, pepper and olive oil. Garnish burrata with pomegranate seeds, walnuts and balsamic glaze. Serve with some nice bread.

Serves 2.

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Source: vancouversun.com

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