Chilli & Balsamic Spiced Squash with Burrata & Crispy Sage
A flavour packed dish, this roasted, spiced squash recipe teams perfectly with the creamy burrata. Enjoy caramelised, balsamic flavours alongside a warming spiced chilli kick and earthy roasted sage leaves.
This colourful dish is a must for a super quick lunch or brunch.
Serves 4
INGREDIENTS
200g sliced butternut squash
A drizzle of Charlie & Ivy's Chilli, Balsamic Oregano & Thyme Bread Dipper
8 sage leaves
A handful of mixed seeds
2 large or 4 smaller slices of sourdough
2 tbsp Chipotle Chilli Mayonnaise
1 125-150g burrata
Salt and pepper to season
Slice your butternut squash and add to a roasting dish. Drizzle over until nicely coated with your Chilli, Balsamic Oregano & Thyme Bread Dipper. Tear the sage leaves and scatter over the squash, and season the whole dish well. Toss through until all the squash is coated and roast in the oven to 20-30 mins, or until your squash is tender and starting to crisp at the edges.
Gently toast a handful of mixed seeds in a dry frying pan over a medium heat. Once toasted, set aside for when you are ready to use.
When your squash is nearly ready toast your sourdough, then spread with your Chipotle Chilli Mayonnaise.
On your plate, top your mayo coated toast with the squash and sage leaves and finish with the burrata. Split open the burrata and finish with a further drizzle of your bread dipper and a twist of black pepper.
