Roasted Maple-Glazed Pumpkin with Chicken Salt, Burrata and Pepitas
This is your culinary bulletproof vest for when you need the kind of side that will outshine the main or morph into the main itself. It’s the perfect friend to a simple piece of grilled protein during the week, and spectacular lunch arsenal come the weekend.
Ingredients 8
1 kg butternut pumpkin (squash), sliced into even-sized wedges
2 tbsp olive oil
1 tbsp maple syrup
salt, to season
black pepper, freshly ground, to season
4 tbsp chicken salt, see my recipe
1 ball burrata, approx. 150 g, at room temperature
30 g pepitas (pumpkin seeds), toasted
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Method 4
Preheat the oven to 180˚C (360˚F). Line a large baking tray with baking paper.
Spread out the pieces of in a single layer on the prepared baking tray. Drizzle the and over the pumpkin, then season with salt and freshly ground black pepper and 1 tablespoon of the . Toss to coat.
Roast in the oven for 40–50 minutes or until the has caramelised around the edges and cooked through.
Carefully transfer the to a serving platter. Tear the over the hot pumpkin; it will ooze everywhere inappropriately – this is exactly what we want. Scatter with the and remaining and serve immediately.
