Today, an easy one-dish meal and stress-free, prepared with a simple tray of baked pumpkin, creamy burrata, and a handful of crunchy walnuts.
A quick and smart recipe, perfect for lunch or dinner, ideal when you’re short on time and don’t want to give up on a complete, tasty, and fulfilling dish.
The BAKED PUMPKIN provides complex carbohydrates, fibers, beta-carotene, and minerals, helping provide energy and a sense of fullness. The BURRATA is creamy and delicate, adding proteins and fats, making the dish harmonious, while the WALNUTS add crunchiness and are a valuable source of good fats, particularly the “famous” omega-3s.
This is a naturally gluten-free recipe, suitable for those following a gluten-free diet, with minimally processed Mediterranean recipes and simple, seasonal ingredients.
It’s a VEGETARIAN dish, balanced and versatile, ideal as a light LUNCH or quick dinner, when you’re short on time but still want something healthy, tasty, and satisfying.
One of those smart preparations that show how, even with a few seasonal elements, you can create a complete, nutritious, and tasty dish.
Variants
For a stronger taste, replace the burrata with STRACCIATELLA, ROBIOLA or creamy fresh goat cheese.
For a sweet-aromatic note, add a drizzle of multi-flower honey or a few drops of BALSAMIC vinegar from Modena.
For a vegan variant, remove the burrata and finish with HUMMUS or chickpea cream.
To add a green part that also gives color, serve with arugula or a few leaves of fresh baby spinach.
This one-dish meal with baked pumpkin, burrata, and walnuts should preferably be consumed freshly prepared to best enjoy the contrast between the warm pumpkin and the creamy burrata.
I have opened a channel of open-to-all and free recipes on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
I’ll leave you more pumpkin recipes just below:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.6 lbs pumpkin
- 2 burrata (125 grams each)
- 2.1 oz walnut kernels
- 4 tbsp extra virgin olive oil
- to taste rosemary
- to taste salt
- to taste pepper
Tools
- Baking Trays
Steps
Cut the pumpkin into slices or half-moons.
Place the pumpkin with or without skin on a baking tray lined with parchment paper.
Season with extra virgin olive oil, salt, pepper, and rosemary needles.Bake in a static oven at 392 °F for 30–35 minutes, turning the pumpkin halfway through cooking until golden on each side.
Chop the walnuts coarsely.
Toast the walnuts in a non-stick pan for a few minutes without adding fats to enhance their aroma.Place the warm or tepid pumpkin on serving plates.
Add the burrata whole in the center or broken into pieces.
Finish with toasted walnuts, a drizzle of extra virgin olive oil, and black pepper.Really basic but light and seasonal!
Enjoy your meal! Annalisa
Storage and Tips
The cooked pumpkin can clearly be stored in the refrigerator, in an airtight container, for a maximum of 1–2 days. The burrata should be added only when serving. The toasted walnuts stay crunchy and can be stored at room temperature, well closed, for 2–3 days.
The cooked pumpkin can clearly be stored in the refrigerator, in an airtight container, for a maximum of 1–2 days. The burrata should be added only when serving. The toasted walnuts stay crunchy and can be stored at room temperature, well closed, for 2–3 days.
