Squash with Burrata, Herbs, & Nutty Gremolata

So I currently work in a catering kitchen, and for 8 hours a day, I power stand in a commercial kitchen, prepping away, checking to-dos off the event list, and interrogating my co-workers and chefs. This kitchen environment has fostered the most amount of education for me because it isn’t a fast-paced, high-stress environment like the line was. It has allowed me to ask questions and receive very thoughtful answers and feedback.

So, I am happy to be learning a lot! The other day, I realized that I’ve never made salsa macha, and I was reminded just how delicious it is. So when I was developing this recipe for California Olive Ranch, I knew I wanted to incorporate a salsa macha aspect in some way but make it fall-ish to complement the fall squash. The creamy burrata with the roasted squash topped with a spiced nutty crunchy gremolata is the perfect side dish for any fall or winter gathering!

Ingredients

• 1 medium-sized sliced and pitted red kuri squash

• lots of good EVOO

• 2 fresh burrata balls

• 5 sage leaves (chiffonade cut)

• 1 handful of roasted hazelnuts (chopped)

• 1 handful of roasted pecans (chopped)

• 1 handful of roasted walnuts (chopped)

• 1 tbsp toasted sesame seeds

• ¼ tsp red pepper

• ½ tsp cinnamon

• A big glug of honey (to taste)

• 1-2 tbsp apple cider vinegar

• Fresh cracked salt and black pep to taste

Method

• Slice and deseed your squash. I like to slice mine into half-moon shapes

• Coat squash with extra virgin olive oil season with salt and lay on a baking sheet

• Roast squash at 425 F for 15 minutes, flip, and roast for another 10-15 minutes until cooked to fork tender or desired tenderness

• Meanwhile, toast hazelnuts and sesame seeds then set aside in a bowl.

• Once nuts are cooled enough to handle chop up slightly or use mortar and pestle.

• Combine seeds, nuts, honey (as much as you want but about 2-3 tbsp), chiffonade sage, and red pepper in a bowl.

• Heat some good olive oil about ½ cup, until almost smoking (you do not want to burn or smoke the oil but get it hot)

• Pour the hot oil over the nut and seed mixture to bloom everything together.

  • You get an oily saucy consistency. Taste and adjust with salt and pepper.

  • Adding a splash of apple cider vinegar.

• Once the squash is cooled slightly you can assemble your plate by layering squash and pulled burrata.

• Drizzle with oil mixture and season with salt and pepper.

• Serve warm or at room temperature. It would be delicious with good bread too!

  Enjoy :)