RECIPE

SMOKED BURRATA AND MAPLE ROASTED SQUASH

A creamy and wholesome starter.


SERVES:
4 people (as a starter)

COOKING TIME:

Cook - 30 minutes


INGREDIENTS:

- 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

METHOD:

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - 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.

 

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - 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.

 

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - 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.

 

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - 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.

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - 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.

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk


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