Recipe: Burrata with winter squash puree 

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.

Article content

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

Article content

1 ball burrata (we use Murgella)

1 cup (250 mL) butternut squash

1 lb. (454 g) browned butter

Article content

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.

Bookmark our website and support our journalism: Don’t miss the news you need to know — add VancouverSun.com and TheProvince.com to your bookmarks and sign up for our newsletters here.

You can also support our journalism by becoming a digital subscriber: For just $14 a month, you can get unlimited access to The Vancouver Sun, The Province, National Post and 13 other Canadian news sites. Support us by subscribing today: The Vancouver Sun | The Province.

Share this article in your social network