Devastatingly Delicious Roasted Pumpkin With Burrata in 35

Okay, friends, gather ’round because pumpkin season is OFFICIALLY here! And I’m not talkin’ about just pumpkin spice lattes (though, I do love those!). I’m talkin’ real, honest-to-goodness pumpkin, roasted to sweet, caramelized perfection. And what’s even BETTER? We’re gonna pair it with creamy, dreamy burrata. Yep, we’re making Roasted Pumpkin With Burrata, and trust me, you NEED this in your life.

I’ve been making this recipe for years – ever since I stumbled upon it at a little Italian cafe during a trip to Tuscany (dreamy, right?). I’ve tweaked it and played with it until it’s *just* right. My friends and family go absolutely bonkers for it every fall. Seriously, it disappears faster than candy on Halloween!

So, if you’re looking for a super simple, yet totally impressive appetizer or side dish that screams “autumn,” look no further. Let’s get roasting!

Why You’ll Love This Roasted Pumpkin With Burrata

Quick and Easy

Seriously, this recipe is FAST. From start to finish, you’re looking at maybe 35 minutes, tops! Most of that is just letting the oven do its thing. Perfect for when you want something delish but don’t wanna spend all day in the kitchen!

Bursting with Flavor

Oh my goodness, the flavors! You’ve got the sweetness of the roasted pumpkin, the creamy, milky burrata… it’s a match made in heaven! And that little drizzle of balsamic? *chef’s kiss* It just takes it over the top!

Perfect for Fall

This dish just *screams* fall! The colors, the flavors… it’s like autumn on a plate. It’s the perfect way to use up all those pumpkins you got at the pumpkin patch (besides carving ’em, of course!).

Vegetarian Delight

For all my veggie-loving friends, this one’s for you! It’s packed with flavor and totally satisfying. You won’t even miss the meat, I promise!

Ingredients for Roasted Pumpkin With Burrata

Pumpkin

You’ll want 1 small pumpkin for this recipe, and I mean *small*. Think pie pumpkin size, okay? Make sure it’s peeled, seeded (that’s important!), and cubed into bite-sized pieces. I usually aim for about 1-inch cubes.

Olive Oil

Good olive oil is key here! You’ll need 2 tablespoons of it to coat the pumpkin before roasting. Trust me, it makes a difference!

Salt and Pepper

A little goes a long way, but don’t be shy! Season the pumpkin with salt and pepper to taste. I usually do a good pinch of each.

Burrata Cheese

Oh, the burrata! You’ll need 4 ounces of this creamy goodness. Look for it in the specialty cheese section of your grocery store. If you can find it fresh, even better!

Fresh Basil

Fresh basil leaves are a MUST for garnish. They add a pop of color and a burst of flavor. You’ll just need a few leaves.

Balsamic Glaze

This is totally optional, but I highly recommend it! A drizzle of balsamic glaze adds a touch of sweetness and tanginess that complements the pumpkin and burrata perfectly. Just grab a bottle at the store, or make your own if you’re feeling fancy!

How to Make Roasted Pumpkin With Burrata

Preparing the Pumpkin

Okay, first things first: the pumpkin! Now, peeling a pumpkin can be a bit of a pain, I won’t lie. But don’t let it scare you! I find it easiest to cut the pumpkin in half first, then scoop out all those seeds and stringy bits (save the seeds for roasting later!). Then, just use a sharp knife to carefully slice off the skin. After that, chop the pumpkin into roughly 1-inch cubes. Don’t worry if they’re not perfect; rustic is good!

Roasting the Pumpkin

Preheat your oven to 400°F (200°C) – that’s super important! While the oven’s heating, toss those pumpkin cubes in a bowl with the olive oil, salt, and pepper. Make sure they’re all nicely coated. Then, spread them out in a single layer on a baking sheet. This is key – don’t overcrowd the pan, or they’ll steam instead of roast! Pop them in the oven for about 20-25 minutes, or until they’re tender and slightly caramelized. You want them to be soft enough to pierce easily with a fork, and have those beautiful browned edges. Mmm!

Assembling the Roasted Pumpkin With Burrata

Once the pumpkin’s roasted to perfection, carefully transfer it to a serving plate. I like to use a pretty platter for this! Now, gently tear the burrata cheese into smaller pieces and arrange them over the warm pumpkin. The warmth will make the burrata even creamier – yum!

Adding the Finishing Touch

Finally, sprinkle those fresh basil leaves over the top. And if you’re feeling fancy (and I always am!), drizzle with balsamic glaze. Go easy on the glaze – a little goes a long way! And there you have it: Roasted Pumpkin With Burrata! Serve it immediately and watch it disappear!

Tips for the Best Roasted Pumpkin With Burrata

Don’t Overcrowd the Pan

Seriously, this is SO important! If you pile the pumpkin on top of each other, they’ll steam instead of roast, and you won’t get that lovely caramelization. Spread them out in a single layer – you might need two baking sheets, and that’s totally okay!

Use High-Quality Burrata

Burrata is the star of this show, so don’t skimp! Look for the freshest, creamiest burrata you can find. It makes a HUGE difference in the overall taste and texture. Trust me on this one!

Adjust Seasoning to Your Taste

Don’t be afraid to play around with the seasoning! I love a simple salt and pepper combo, but you could also add a pinch of red pepper flakes for a little kick, or some smoked paprika for a deeper flavor. The possibilities are endless!

Variations on Roasted Pumpkin With Burrata

Different Cheeses

Okay, so maybe you can’t find burrata, or maybe you’re just feeling adventurous! No problem! Goat cheese is AMAZING with roasted pumpkin – that tangy flavor is just *chef’s kiss*. Feta would also be delicious; just crumble it on top. Honestly, almost any cheese works!

Add Nuts

Want to add a little crunch? Toasted pecans or walnuts are the way to go! Just toss them in the oven with the pumpkin for the last few minutes of roasting, or toast them in a pan on the stovetop. Yum!

Spice It Up

Feeling a little spicy? Add a pinch of red pepper flakes to the pumpkin before roasting. Or, if you’re feeling *really* bold, try a little chili powder! Just be careful not to overdo it – you want a little kick, not a five-alarm fire!

Serving Suggestions for Your Roasted Pumpkin With Burrata

As an Appetizer

Seriously, this is the ULTIMATE appetizer! Serve it with some crusty bread for dipping. I like to lightly toast the bread and drizzle it with a little olive oil. So good!

As a Side Dish

This also makes a fantastic side! It pairs perfectly with grilled chicken or fish. The sweetness of the pumpkin is a great complement to savory dishes. You’ll love it!

Storing Leftover Roasted Pumpkin With Burrata

Storage Instructions

Okay, so you somehow managed *not* to devour the whole plate? Wow! Just pop any leftover roasted pumpkin in an airtight container and stick it in the fridge. It’ll keep for about 2-3 days, but honestly, it’s best enjoyed sooner rather than later. The burrata might get a little watery, but it’ll still taste amazing!

Reheating Instructions

When you’re ready to dig in again, you can gently reheat the pumpkin in a skillet over medium-low heat. Just be careful not to burn it! You could also microwave it for a few seconds, but it might get a little mushy. Honestly, I often just eat it cold straight from the fridge! It’s still delicious, I swear!

Frequently Asked Questions About Roasted Pumpkin With Burrata

Can I use canned pumpkin?

Okay, so here’s the deal: fresh pumpkin is always gonna be best for this recipe. It just roasts up so nicely and has the best flavor. BUT, if you’re in a pinch, you *can* use canned pumpkin puree. Just make sure it’s plain pumpkin puree, not pumpkin pie filling! And honestly, it won’t be *quite* the same, but it’ll still be yummy.

Can I roast the pumpkin ahead of time?

Absolutely! This is a great way to save time. Just roast the pumpkin as directed, let it cool completely, and then store it in an airtight container in the fridge. When you’re ready to serve, just assemble everything. Easy peasy!

What if I can’t find burrata?

Oh no! Burrata can be a little tricky to find sometimes. Don’t worry, though! You can totally substitute fresh mozzarella – the kind that comes in water. Or, if you’re feeling something a little different, ricotta cheese would also be delicious! It won’t be *exactly* the same, but it’ll still be a creamy, dreamy delight!

Nutritional Information for Roasted Pumpkin With Burrata

Okay, so here’s the fine print: nutritional info can vary wildly depending on the exact ingredients you use, brands, and all that jazz. So, the numbers here are just an estimate, okay? Don’t come yellin’ at me!

Enjoyed This Roasted Pumpkin With Burrata Recipe?

Awesome! I’m so glad! Now, do me a favor and leave a comment below letting me know what you think! And if you loved it, don’t forget to rate the recipe and share it with your friends! Happy roasting!

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