Winter Squash & Burrata
Here is one of our favorite fall dishes, highlighting our deliciously creamy burrata. Following the traditional style of Italy’s Lazio region, we fill a mozzarella balloon with heavy whipping cream and chunks of mozzarella curd for an absolutely decadent cheese. Baked into winter squash, our burrata creates the perfect side dish or entree to any autumn dinner.
Winter squash is typically harvested in the mid to late fall months. However, the Cucurbits family members, which we love, are generally named “winter squash” for their hardiness and ability to keep through the frigid winter months. When looking for a winter squash, regardless of kind, it’s best to seek one that is firm, bruise-free, and fresh smelling. For our recipe, we suggest using one of the following varieties: turban, acorn, carnival, buttercup, butternut, spaghetti, kabocha, sweet pumpkins, hubbard, buttercup, and red kuri squash.
1 Winter Squash of your choice
1 whole Zingerman’s Creamery Burrata
Good Olive Oil
1. Take a whole turban (or large type squash)
and cut off the top like a lid.
2. Scoop out the seeds
(just like carving a pumpkin).
3. Remove raffia from our burrata and place
it whole inside the squash.
4. Drizzle with olive oil.
5. Place in a 350°F oven for 45 minutes.
6. Scoop out and enjoy!