Recipe: Roasted Pumpkin & Burrata

• 1 small pie pumpkin
• 2 Tbsp Butter Extra Virgin Olive Oil
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1/4 cup pepitas, roasted
• 1/4 cup walnuts, chopped & roasted
• 2 burrata balls
• 2 Tbsp grated parmesan
• 2 Tbsp Stonewall Kitchen Basil Pesto
• 1 Tbsp Denissimo Balsamic Vinegar
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Tellicherry Peppercorns, to taste

Directions

Preheat oven to 350F. To prepare the pumpkin, scrape out the seeds. Cut the pumpkin into three wedges. Drizzle with Butter Extra Virgin Olive Oil and season with freshly ground Jacobsen’s Himalayan Sea Salt and Tellicherry Peppercorns. Bake for about 40 minutes or until fork tender.

Using a spoon, remove the cooked pumpkin from the skin. Place in a small bowl and smash until smooth. Add Garlic Extra Virgin Olive Oil and mix well. Transfer to a serving dish, and add burrata on top, followed by grated parmesan, roasted pepitas and walnuts, and pesto. Finish with Denissimo Balsamic Vinegar and serve.

Enjoy!