Roasted Pumpkin With Burrata

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Velvety roasted pumpkin meets creamy, cool burrata in this simple yet stunning dish that works as a cozy appetizer or a light vegetarian main. With each bite, you get the sweet, caramelized notes of oven-roasted pumpkin balanced by the rich, milky softness of burrata and a drizzle of herby oil or balsamic glaze.

Whether you’re hosting a fall gathering, looking for a fresh take on seasonal produce, or simply want to elevate your weekday meals, this roasted pumpkin with burrata is the elegant answer. It pairs beautifully with crusty bread, toasted nuts, and a sprinkle of chili flakes for a little contrast.

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What Kind of Pumpkin Should I Use?

Sugar pumpkins (also called pie pumpkins) are ideal for this recipe. They roast beautifully and offer natural sweetness without becoming too watery. You could also use kabocha or butternut squash if you prefer a denser texture.

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Ingredients for the Roasted Pumpkin With Burrata

• 1 small sugar pumpkin (or 2 cups cubed pumpkin)
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 2 balls of burrata cheese
• 1 tablespoon balsamic glaze or pesto (for drizzling)
• Fresh thyme or basil leaves for garnish

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How To Make the Roasted Pumpkin With Burrata

Step 1: Prepare and Roast the Pumpkin

Preheat your oven to 400°F (200°C). Peel and cube the pumpkin into 1-inch pieces. Toss the cubes in olive oil, salt, pepper, and smoked paprika if using. Spread evenly on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

Step 2: Plate the Pumpkin and Burrata

Arrange the warm roasted pumpkin on a serving platter. Gently place the burrata balls on top or beside the pumpkin.

Step 3: Garnish and Serve

Drizzle with balsamic glaze or dollops of pesto. Sprinkle fresh herbs like thyme or basil. Serve immediately with crusty bread.

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Serving and Storing Roasted Pumpkin With Burrata

This dish is best enjoyed fresh, while the pumpkin is warm and the burrata is at room temperature. If you’re prepping in advance, roast the pumpkin ahead of time and store it in the fridge. Reheat it in the oven and assemble with burrata just before serving.

Leftovers (without the burrata) can be refrigerated in an airtight container for up to 3 days. Burrata doesn’t store well once opened, so it’s best consumed the same day.

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Frequently Asked Questions

Can I use butternut squash instead?

Yes, butternut squash is a great substitute with a slightly nutty flavor and creamy texture.

What if I can’t find burrata?

You can swap in fresh mozzarella or even ricotta for a different creamy component.

Is this dish served warm or cold?

Ideally, the pumpkin should be warm and the burrata at room temperature for the best contrast.

Can I make this vegan?

Yes! Simply use a vegan cheese alternative or omit the burrata entirely and add toasted nuts or a creamy tahini drizzle.

How do I cut a pumpkin safely?

Use a sharp chef’s knife and slice off the top and bottom to create a stable base. Then, carefully peel and cube it.

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Want More Fall Appetizer Ideas?

If you love this roasted pumpkin with burrata, explore these cozy, creative plates next:

• Giant Zucchini Parmesan for a savory veggie-forward bake.
• Oven Roasted Root Vegetables to embrace all the fall harvest flavors.
• Candied Jalapeños for a sweet and spicy kick on your cheese boards.
• Mexican Potatoes to spice up your side game.
• Nutella French Toast Casserole if you’re in the mood for brunch vibes.

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Save This Pin + Share Your Results

📌 Save this roasted pumpkin with burrata to your Pinterest board for fall recipes or dinner party ideas.

Let me know in the comments how yours turned out. Did you try it with pesto or go the balsamic route? Add toasted walnuts or red pepper flakes?

I love hearing your creative twists. Don’t forget to tag me if you share on social, and for more daily recipes, follow me over on Pinterest – Nina Dishes.

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