Burrata with Roasted Butternut Squash, Pumpkin Seeds and Sourdough Crostini

Ingredients – Serves 2:

  • Grana Padano Cheese – 2 TBSP
  • Burrata Cheese – 1 Whole Burrata
  • ½ Butternut Squash – De-seeded
  • Pumpkin Seeds – 50 grams (toasted)
  • Sourdough Bread – 2 slices (sliced thinly)
  • Extra virgin Olive oil – 30ml
  • Frisee – for Garnish
  • Salt & Pepper – to Taste
  • Butter – 2TSP


  • Pre heat your oven to 450 F.
  • Trim the ends of the butternut squash and clean out the centre with the seeds.
  • On a baking sheet lined with parchment paper; place the halved butternut squash on the tray, drizzle with olive oil and season with salt & pepper.
  • Roast in the oven @ 450 F for 20-30 mins.
  • Once cooked; leave it to cool for 10mins.
  • Once cooled, using a spoon; scoop out the flesh and set aside in a bowl.
  • In the meantime, melt butter in a pan. Add the melted butter and grana Padano and mix well.
  • In a pan; add the pumpkin seeds & a pinch of salt. Toast the seeds on the stove top & set aside.
  • Wash and set aside the frisee. Drizzle olive oil on the bread and toast in the oven till golden brown.


  • Dollop the puree onto the plate and using the back of the spoon sweep it across the plate in a free flow direction.
  • Drain the burrata off its water and divide into two.
  • Place one half of the burrata on top of the puree.
  • Rest one slice of bread onto the burrata.
  • Sprinkle frisee as per your discretion.
  • Top burrata with toasted pumpkin seeds & season burrata with salt & pepper.
  • Drizzle extra virgin olive oil on plate. Enjoy.

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