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Roasted Pumpkin with Burrata, Hazelnuts, and Pesto Recipe

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4.3 from 1 review

  • Author: Eve
  • Total Time: 58 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Roasted Pumpkin with Burrata recipe combines tender, air-fried pumpkin wedges with creamy burrata, tangy pickled chili, and toasted hazelnuts for a deliciously comforting dish perfect for a light lunch or elegant appetizer. The pumpkin is seasoned with butter and garlic, while the pickled chili adds a bright and spicy contrast, balanced by a dollop of pesto or chimichurri.

Ingredients

Pickled Chili

  • 1 large chili
  • 1/2 tsp sugar
  • Juice of 1 lime
  • Pinch of salt

Pumpkin and Nuts

  • 500g pumpkin (cut into 2-3cm thick wedges, seeds scraped out)
  • 2 garlic cloves
  • 45g blanched hazelnuts
  • 20g butter
  • Approx. 50ml oil (for drizzling)
  • Salt and pepper (to taste)
  • 100ml water

To Serve

  • Burrata cheese (quantity as desired, typically 125g per serving)
  • Pesto or chimichurri (to garnish)

Instructions

  1. Pickle the chili: Thinly slice the chili and place it in a bowl. Add ½ teaspoon of sugar and a large pinch of salt. Squeeze over the juice of one lime and stir occasionally. Set aside to rest, allowing the flavors to meld.
  2. Prepare the pumpkin: Remove and save the pumpkin seeds for roasting if desired, then cut the pumpkin into wedges about 2-3cm thick.
  3. Cook the pumpkin: Remove the grill plate from the air fryer and place the pumpkin wedges inside. Drizzle approximately 50ml of oil over them along with the butter, salt, and pepper. Add 100ml of water to the base and tuck in two large garlic cloves around the pumpkin. Cook in the air fryer for 45 minutes at 170°C, turning halfway through until the pumpkin is tender and soft.
  4. Toast the hazelnuts: Add the blanched hazelnuts to the air fryer basket, coating them in any sticky residue from the pumpkin. Air fry for an additional 2-4 minutes at 170°C until the nuts are golden brown and glazed.
  5. Cool and peel pumpkin: Remove the pumpkin from the air fryer and let it cool for a few minutes until safe to handle. Peel off the thick skin using your hands.
  6. Assemble the dish: Break the peeled pumpkin into chunks on a serving plate. Top with torn burrata, the toasted hazelnuts, roasting juices from the air fryer, and a spoonful of pesto or chimichurri. Finish by sprinkling over the pickled chilies and serve immediately.

Notes

  • Roast the pumpkin seeds separately for a crunchy snack.
  • Use fresh burrata for the best creamy texture.
  • The pickled chili can be prepared ahead and stored in the fridge for up to 3 days.
  • Adjust the chili quantity to your preferred spice level.
  • Butter adds richness, but it can be omitted or substituted with olive oil for a dairy-free version.
  • Ensure to turn the pumpkin midway through air frying for even cooking.
  • Prep Time: 10 minutes
  • Cook Time: 48 minutes
  • Category: Appetizer
  • Method: Air Frying
  • Cuisine: Italian-inspired

Find it online: https://everecipes.com/roasted-pumpkin-with-burrata-hazelnuts-and-pesto-recipe/