Roasted pumpkin with burrata, fried sage and pistachios.
Some dishes don’t need much to be perfect – and this one is beautiful proof of that.
Roasted pumpkin with burrata, fried sage and pistachios is one of those dishes that looks stunning on the table and tastes every bit as good as it looks.
The sweet, roasted pumpkin is paired with creamy burrata, crunchy pistachios and crisp sage – and the whole thing is finished with a drizzle of good olive oil and a generous grinding of fresh pepper. That’s it.
It sounds simple – and it is – but once it all comes together, you get flavour, texture and autumn in a single bite.
The pumpkin is roasted in the oven with a little oil, salt and freshly ground pepper. While it’s doing its thing in there, you flash-fry the sage leaves in a neutral-tasting oil. The trick is to hit exactly the right temperature and lift them out in time – that way they keep their lovely green colour and turn perfectly crisp as they cool on a sheet of kitchen paper.
Once the pumpkin is roasted and has cooled slightly, top it with the burrata, the crisp sage leaves and the pistachios.
It’s perfect as a side for white meat – chicken and pork – but it also makes a really lovely dish on a tapas table, where it steals both the attention and the compliments.
Simple, delicious and easy to fall in love with.
Roasted pumpkin with burrata, pistachio and sage
Ingredients
- 1/2 hokkaido pumpkin (red kuri squash) – approx. 600 g
- Oil
- Salt and freshly ground pepper
Fried sage
- 5-6 sprigs fresh sage, leaves only
- Neutral-tasting oil
To serve
- 1 burrata
- 25 g unsalted pistachios, roughly chopped
Method
- Wash the pumpkin thoroughly, remove the seeds and cut it into wedges (the skin is edible).
- Spread the wedges on a baking tray lined with baking paper, drizzle with oil and season with salt and freshly ground pepper.
- Roast in a preheated oven at 220°C, conventional (top and bottom heat), for about 25 minutes or until the wedges are tender.Let them cool slightly.
- Meanwhile, fry the sage. Heat a couple of centimetres of neutral-tasting oil in a small saucepan until it reaches about 170-180°C. Add the sage leaves or sprigs to the hot oil and fry them very briefly.
- Lift them out with a slotted spoon or tweezers and lay them on kitchen paper. The sage needs to come out of the oil before it discolours – it looks best when it still has its fresh green colour. If it does discolour, the oil is too hot or the sage has been fried for too long.
- Arrange the pumpkin on a plate, tear open the burrata and spread it over the pumpkin.
- Top with the fried sage and chopped pistachios – drizzle with olive oil and season with freshly ground pepper.
Nutrition
Premium
