Burrata sur Courge Butternut Rôtie à la Sauge & Crumble Salé aux Noisettes
Burrata on roasted butternut squash with sage and a savory hazelnut crumble, finished with maple syrup—a cozy autumn dish ready in 45 minutes.
Equipment
- Baking sheet
- Vegetable peeler
- Medium bowl
- non-stick pan
- parchment paper
Ingrédients
Essentials
- 250 g Burrata cheese Choose fresh, soft burrata; avoid watery ones
- ½ medium Butternut squash Firm, without soft spots, matte skin
- 8 leaves Fresh sage Bright green leaves, no brown spots
- 2 tbsp Maple syrup Grade A amber, not glucose syrup
- 30 g Flour All-purpose T45
- 30 g Hazelnut powder Better if freshly ground
- 30 g Cold butter Cubed, straight from fridge
- 20 g Parmesan cheese Freshly grated
- To drizzle Olive oil High-quality, fruity
- To taste Salt & pepper Use fleur de sel and freshly ground pepper
Instructions
- Preheat oven to 200°C (220°C if not fan). Peel and cube the butternut squash into 2-3 cm pieces. Arrange on a baking sheet lined with parchment, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, flipping halfway.
- Prepare the savory hazelnut crumble: mix flour, hazelnut powder, Parmesan, and a pinch of salt. Rub in cold butter with fingers until sandy with small clumps. Spread on a baking sheet and bake at 180°C for 8-10 minutes until golden.
- Fry sage leaves in olive oil over medium heat for 30-40 seconds per side until crisp but still green. Drain on paper towels.
- Assemble the dish: place roasted squash on plate, add burrata in the center, drizzle with maple syrup, sprinkle crumble around, and top with fried sage leaves. Finish with a drizzle of olive oil and optional crushed chili.
Notes
Variations: Mediterranean version with pine nuts and roasted cherry tomatoes, vegan version with cashew ricotta and coconut oil crumble, skillet version for faster preparation. Tips: Serve burrata at room temperature, do not overcrowd squash cubes, fry sage leaves briefly.