Today, an easy one-pan dish without stress, made with a simple tray of baked pumpkin, creamy burrata, and a handful of crispy walnuts.
A quick and clever recipe, perfect for lunch or dinner, ideal for when you have little time but don’t want to give up a complete, tasty, and satisfying dish.
The BAKED PUMPKIN provides complex carbohydrates, fiber, beta-carotene, and minerals, helping to provide energy and a sense of satiety. The BURRATA, creamy and delicate, provides protein and fats, making the dish harmonious, while the WALNUTS add crunchiness and are a valuable source of good fats, particularly the “famous” omega-3.
This is a recipe that is naturally gluten-free, suitable for those following a gluten-free diet, with minimally processed Mediterranean recipes and simple, seasonal ingredients.
It’s a VEGETARIAN, balanced, and versatile dish, ideal as a light LUNCH or quick dinner, when you have little time but still want something healthy, delicious, and satisfying.
One of those clever preparations that show how, even with a few seasonal elements, you can create a complete dish, nutritious and tasty.
Variations
For a more pronounced flavor, replace the burrata with STRACCIATELLA, ROBIOLA or creamy fresh goat cheese.
For a sweet-aromatic touch, add a drizzle of wildflower honey or a few drops of BALSAMIC vinegar from Modena.
For a vegan version, omit the burrata and complete with HUMMUS or chickpea cream.
To add a green element that also provides color, serve with ARUGULA or a few leaves of fresh baby spinach.
This one-pan dish with baked pumpkin, burrata, and walnuts is best consumed as soon as prepared, to best enjoy the contrast between the hot pumpkin and the creamy burrata.
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I also have a free WhatsApp channel with a sweet and a savory recipe each day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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I’ll leave you with more pumpkin recipes just below:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.6 lbs pumpkin
- 2 burrata (each 4.4 oz)
- 2.1 oz walnut kernels
- 4 tbsps 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.
Arrange the pumpkin with or without the peel on a baking sheet 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, until golden on each side.
Coarsely chop the walnuts.
Toast the walnuts in a non-stick pan for a few minutes, without adding fats to enhance their aroma.Arrange the hot or warm pumpkin on serving plates.
Add the burrata in the center or broken into pieces.
Complete 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 be stored in the refrigerator, in an airtight container, for a maximum of 1–2 days. The burrata should be added only at the moment of serving. The crunchy toasted walnuts can be stored at room temperature, well-sealed, for 2–3 days.
The cooked pumpkin can be stored in the refrigerator, in an airtight container, for a maximum of 1–2 days. The burrata should be added only at the moment of serving. The crunchy toasted walnuts can be stored at room temperature, well-sealed, for 2–3 days.
