Primary Ingredients
24 crostini (baguette cut on bias ½” thickness, brushed with olive oil and baked 8-10 minutes until golden brown and crispy @ 350°F)
1 each delicata squash
¼ teaspoon chopped fresh thyme
2 teaspoons of olive oil
1 each 12oz ball of burrata
1 each recipe of sage & pumpkin seed pesto (see below)
Salt and pepper to taste
Primary Technique
- Preheat oven to 400F
- Cut squash in half and scoop out seeds, split in half again and cut the squash into 24 pieces (should resemble crescent moons) and toss with 2 teaspoons of olive oil, 1 teaspoon chopped fresh thyme, and add salt and pepper to taste
- Roast on a lined sheet pan until cooked and slightly caramelized (approx. 20 min)
- Smear burrata on crostini and place squash on burrata warm in the oven on a sheet pan for 2-3 minutes
- Serve on platter and spoon pesto on top
Pesto Ingredients
½ cup of chopped parsley
1 tablespoon + 1 teaspoon of chopped sage
1/4 cup toasted pumpkin seeds (pepitas)
2/3 cup of grated parmesan
1 small clove of garlic microplaned
1/2 cup EVOO
Salt to taste
Pesto Technique
- Put all ingredients except olive oil in robot coupe
- Add half olive oil and blend for 10 seconds
- Slowly stream in the rest of the oil and blend into a slightly chunky paste
- Season to taste
- Store with a thin layer of EVOO covering
