The beautiful striped skin of my favorite squash adds to the beauty of this autumnal dish. Soft burrata, crunchy pistachios, and sweet squash brought out by literally a little salt, pepper, and coriander, make this an easy go-to for any fall celebration. The technique of blooming the spices and pistachios in the oil not only adds a wonderful crunchy texture but also create an infused oil that acts as the dressing.
Prep time: 15 minutes
Cook time: 15 minutes
Sheet pan or cookie sheet lined with parchment paper, Mixing bowl, Medium sauté pan, Large ceramic platter
- 2 Delicata squash, cut in half lengthwise, seeded and sliced into ½” thick slices
- 1/3 cup raw, unsalted pistachios, shelled
- 1 Tbsp coriander seeds
- Pinch of Pink Peruvian Salt
- A couple of grinds of Late Harvest Black Peppercorns
- 3 Tbsp olive oil
- Italian flat leaf parsley for garnish washed, dried and picked
- Preheat oven to 425℉
- Place squash slices into a mixing bowl and toss with 1 Tbsp olive oil and salt; place on a sheet tray in a single layer
- Roast until the edges are well browned and the flesh is soft about 15 minutes.
- While squash is in the oven, combine pistachios and olive oil and sauté over medium heat, stirring frequently until fragrant and nutty, about 3 minutes.
- Add coriander seeds and sauté while continuing to move the pan so they don’t burn.
- Cook until the coriander is golden brown and remove from heat.
- Season with salt and pepper.
- Place burrata in the middle of a ceramic platter.
- Remove squash from oven and arrange around the burrata.
- Pour the spiced pistachio oil over the burrata and delicata squash.
- Garnish with parsley leaves and serve immediately.
Things to remember
- Delicata squash is one of a handful of winter squashes that doesn’t have to be peeled, the skin soft or “delicate” enough to eat.
- Lining your pan with parchment isn’t 100% essential, but it makes for easy cleanup.
- If Burrata isn’t available, a high-quality fresh mozzarella or even fresh ricotta, drained well will work in a pinch.
- The coarse grind of Pink Peruvian Salt gives a nice texture.
- Late Harvest Black Peppercorns have a fruity spicy flavor, adding another dimension to the dish.
- Be careful not to walk away from the pan when the nuts and seeds are toasting in the oil, as they can burn quickly.