- 1 red kuri squash (or available variety, see above)
- 3 tablespoons olive oil
- Salt and pepper
- 2 to 4 tablespoons butter, cut into chunks
- 2 to 3 fresh sage leaves
- 1 (8 ounce) package burrata
1 tablespoon aged balsamic
- 1 tablespoon chopped parsley
- 2 tablespoons toasted pumpkin seeds
- Sprinkle of flaky salt such as Maldon for finishing
- Preheat the oven to 475°F. Seed the squash and cut into ¾-inch wedges. Coat in olive oil and season generously with salt and pepper. Roast for 30 minutes (turning halfway) or until slightly toasted.
- Cut the butter into chunks. Melt half the butter in a stainless steel or cast-iron pan along with the sage leaves. Sear the roasted squash wedges, adding in more chunks of butter and bathing the squash in the butter. Sear the squash in batches rather than crowding the pan. The amount of butter you need will vary depending on the size of the squash.
- Tear the burrata onto a large plate. Arrange squash on top of the burrata. Top with a drizzle of aged balsamic, chopped parsley, and toasted pumpkin seeds. Finish with flaky salt and serve immediately.
Toast the seeds! Toast pumpkin seeds in a dry hot pan over medium-high heat for about 3 minutes or until fragrant and slightly golden brown, turning occasionally. Watch them closely as they will burn.