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Caramelized Pumpkin with Burrata & Garlic-Herb Oil 🎃
Golden caramelized pumpkin, creamy burrata, crunchy hazelnuts and a garlicky herb-infused oil—this is such a simple but beautiful dish for sharing.
Jump to recipeServes: 2
Ingredients
- ½ medium pumpkin, peeled and seeds removed
- 1 burrata
- 2–3 tbsp chopped fresh parsley
- 3 tbsp olive oil, plus more for cooking
- 1 tbsp white wine vinegar or lemon juice
- 1 garlic clove, finely grated
- Small knob of butter
- Handful of hazelnuts, roughly chopped
- Salt and pepper
- Fresh bread, to serve
Method
- Slice the pumpkin thinly.
- Heat a drizzle of olive oil in a pan over medium-low heat. Arrange the pumpkin slices in a single layer and add a few small pieces of butter between them.
- Cook gently until golden and caramelized underneath, then flip and cook the other side until the pumpkin is tender and beautifully browned.
- Meanwhile, make the garlic-herb oil. Combine the parsley, olive oil, white wine vinegar or lemon juice and grated garlic. Season with salt and pepper, mix well and leave to infuse while the pumpkin cooks.
- Arrange the caramelized pumpkin on a serving plate and place the burrata in the centre. Spoon the garlic-herb oil generously over everything and finish with chopped hazelnuts.
- Serve straight away with plenty of fresh bread for scooping up the burrata and all that infused oil.
Tip: Keep the heat at medium-low so the pumpkin has time to soften while developing those caramelized golden edges without burning.
From my kitchen
And yes, the bright yellow pan definitely makes cooking it even more fun 💛 It comes in lots of different colours.
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