Roast Pumpkin with Burrata and Chilli Honey Butter

Serves 4 people

Prep: 10 mins

Cook: 20 mns

Total: 30 mins

Ingredients

½ butternut pumpkin (about 500g), cut into wedges

¼ cup hazelnuts, toasted, skins removed and chopped

1 x Giorgio's Burrata 90g

50g salted butter

2 tbsp honey

1 small chilli, finely chopped

Juice of ½ lemon

1 sprig of rosemary

Pinch of salt

Roast Pumpkin with Burrata and Chilli Honey Butter

Instructions

Step 1

Preheat oven to 200°C with top and bottom elements on.

Step 2

Coat your pumpkin in olive oil and season with salt. Place on a lined baking tray and roast for 20 minutes or until golden brown.

Step 3

Melt the butter in a frying pan over medium heat. Simmer until the milk solids go light-golden brown. Remove from the heat and add the honey, chilli and rosemary.

Step 4

Place the pumpkin on your serving dish. Pour over the butter. Top with the burrata, hazelnuts and lemon juice to serve.

Step 5

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Notes

You can view the recipe video from Everyday Gourmet

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