Burrata with squash and pear

Burrata with squash and pear

Total: 15 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / person: 418 kcal
, Fat: 32 g
, Carbohydrate: 19 g
, Protein: 10 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Butternut squash

olive oil for frying
250 g squash (e.g. butternut, cut into slices approx. 5 mm thick)
¼ tsp salt

Dressing

1 tbsp hazelnut oil
1 tbsp lemon juice
¼ tsp salt
a little pepper

To serve

100 g burrata piccola
1 pear xx
30 g hazelnuts, roasted, coarsely chopped
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How it's done

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Butternut squash

Heat a dash of oil in a non-stick frying pan. Fry the squash in batches for approx. 2 mins. on each side. Remove, season with salt.

Dressing

In a small bowl, mix the hazelnut oil with all the other ingredients up to and including the pepper.

To serve

Arrange the burrata, pear and squash on a platter, drizzle with dressing, sprinkle with the hazelnuts.

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