Roasted Butternut Squash Salad with Burrata

Burrata is an Italian cow's milk cheese made from mozzarella and cream. Burrata has its origins in the Apulia region of Italy. The dish was born out of a need to minimise food waste in the 1920s.

Ingredients

 3 tbsp extra-virgin olive oil, divided

 1 tsp cumin pdr 

 1 tsp paprika 

 ½ tsp pepper pdr, divided

 ¼ tsp salt, divided

 4 cups cubed butternut squash

 1 tbsp minced shallot

 1 tbsp pomegranate molasses (see Tips)

1 tbsp balsamic vinegar

½ tsp dried thyme

6 cups lightly packed baby arugula

1 burrata ball (3 3/4 ounces), sliced* 

¼ cup toasted chopped walnuts

¼ cup pomegranate seeds (see Tips) (Optional)

 

Preparations

Preheat oven to 400 degrees F. 

Combine 1 tablespoon oil, cumin, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.

Meanwhile, whisk shallot, molasses, vinegar, thyme and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. 

When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette. Transfer to a serving platter. Scatter the squash over the arugula and top with burrata slices. Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using). 

* Substitute for burratta stracciatella cheese (for its identical creamy interior) or fresh mozzarella mixed with cream. 

Tips: Pomegranate molasses has a bright, tangy flavor. (Don't confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

 

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Persimmon Carpaccio.

 

Ingredients:

⅓ cup olive oil

2 ½ tbsp pomegranate juice or blood orange juice

2 ½ tbsp honey

1 ½ tsp chili crisp

½ tsp table salt

3  persimmon sliced thin

⅓ cup pomegranate seeds

⅓ cup chopped pistachio

6 ounces of burrata ( see note)

A few pinches flakey sea salt

Preparations

To a medium-sized bowl add the olive oil, pomegranate juice, honey, chili crisp, ½ tsp table salt and whisk. 5 minutes before serving, drop persimmons into the bowl and toss to coat.

Place the persimmon slices onto your serving platter and top with pomegranate seeds, chopped pistachio, burrata and flakey sea salt.

Note-  Mozzarella has a high water content with less fat and a more elastic texture. Burrata – made with a pouch of mozzarella wrapped around an interior of fresh cream and soft curd – offers a more creamy, buttery, and higher calorie taste experience.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs