The weather has finally cooled down in Northern California, the stores have started to display the most beautiful, warm, earthy, jewel toned produce, and I feel this uncontrollable need to buy them all. I know it is totally normal with us food bloggers, and my brain is hard-wired to immediatetly roast a whole bunch of these squashes, brussels and winter roots. Every year I create new ways to use them, but some are family favorites and those recipes repeat week after week up to a point we finally get sick of them say by Christmas. We crave and love fall squashes with their subtle natural sweetness paired with warm spices, they’re some of the most versatile veggies that can be transformed into so many ways. Roasted in the oven with a bit of good olive oil, salt, and pepper and you have endless ways to use them.
Delicata is one of the most visually stunning produce out there. Delicata squash in its natural raw form has a tough exterior but once roasted the skin becomes soft and delicate and melts in your mouth. and the inside takes on a unique, subtly sweet flavor. For this recipe I toasted a delicious wholegrain Italian bread, tore up a small piece of burrata, drizzled a little maple syrup and sprinkled it with chili flakes and flaky sea salt. A perfect combination of sweetness, creamy richness, toasty crunch and chili heat.
How To
- Roasting delicata squash is a simple, quick process. Slice delicata squash as thinly as possible, this will shorten the roasting time at a high heat.Â
- I recommend roasting this squash at 375°F for 15-20 minutes. Coat the slices in olive oil, salt and pepper before roasting, and make sure not to crowd the pan. Give the squash enough room to cook, this will give you that golden browning we love!
- Slice the bread as desired. Place them on a baking sheet.
- Toast the bread at 375° F for 5-7 minutes or until the bread is toasted.
- Whisk together the honey/maple and chili sauce or chili flakes in a small bowl and set aside.
- When all ingredients are out of the oven, assemble each toast with a layer of torn burrata, delicata slices, pistachio and pomegranate seeds.
- Drizzle with a thin string of hot honey and eat right away.
Ingredients You’ll Need
- 1 small delicata squash
- 2-3 slices of good quality bread
- 2 tbsp chopped pistachios or seeds of your choice pumpkin seeds
- 2 ounces burrata
- 1/4 cup pomegranate arils
- 2 tbsp maple syrup or honey
- 1 tbsp chili flakes
- flaky salt and pepper to taste
DELICATA BURRATA TOAST
Ingredients
- 1 small delicata squash
- 2-3 oz fresh burrata
- 4 slices good quality wholegrain bread
- 2-3 tbsp chopped pistachios or seeds of your choice  pumpkin seeds
- ¼ cup pomegranate arils
- ½ tsp chili flakes or your favorite chili sauce
- 2 tbsp maple syrup or honey
- flaky salt and freshly cracked black pepper
Instructions
- Â Slice delicata squash as thinly as possible, this will shorten the roasting time at a high heat.Â
- Coat the slices with olive oil, salt and pepper and place them on the baking sheet and make sure not to crowd the pan. Roast the squash at 375°F for 15-20 minutes or until just tender. Slice the bread as desired. Place them on a baking sheet. Toast the bread at 375° F for 5-7 minutes or until the bread is toasted.
- Whisk together the honey/maple and chili sauce or chili flakes in a small bowl and set aside.
- When all the components are out of the oven, assemble each toast with a layer of torn burrata, delicata slices, pistachio and pomegranate seeds. Drizzle with a thin string of hot honey and eat right away.
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