Smoked Burrata and Maple Roasted Squash

(Serves 4 as a starter)

1 medium butternut squash/delicata squash
2 tbsp maple syrup
1 tbsp olive oil
2 Smoked Burrata (125g each)
A handful of Pomegranate seeds
A handful of chopped pistachios

For the Basil Oil
A small handful of basil
50ml Extra Virgin Olive Oil
Juice of half a lemon
Salt and pepper

Preheat the oven to 220C/200C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick. Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash. Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise. 

While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates. Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.