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Roasted Pumpkin with Honey and Burrata
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Julianna Mota
@julianna.mota- Ingredients
- Recipe
- Pumpkin pumpkin400 g
- Honey2 tablespoon
- Pepper flakes1 teaspoon
- Burrata2 unit(s)
- Fresh or dried thyme1 teaspoon
- Pomegranate seeds1 tablespoon
- Salt1 to taste
- Remove the seeds and pulp from the pumpkin and bake at 200 degrees for 10 minutes, enough time to soften the skin a little (which will be edible) and make it easier to cut into slices.
- after slicing, season with olive oil, honey, salt, pepperoni and thyme leaves. Toss the squash well in this mixture, return to the oven for another 15 minutes or until lightly golden and tender.
- Serve with generous pieces of burrata, also with pomegranate seeds and olive oil.
- Note: the seeds can be reused as you will see in the photo. I just separated them from the pulp, rinsed them with running water, dried them with a paper towel, seasoned them with salt and toasted them in a non-stick frying pan, at low temperature, until they were dry and crispy.
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