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.