for 4 person

Squash

500 g	sliced squash, cut into approx. 1 cm wedges
2	garlic cloves, sliced
3 tbsp	olive oil
½ tsp	salt

Pomegranate sauce

1 tbsp	olive oil
50 g	pickled onions (borettane) , drained, quartered
1	pomegranate *-*
½ dl	vegetable bouillon
1	pomegranate, halved lengthwise, deseeded
¼ tsp	salt
a little	pepper
20 g	butter, cut into pieces, cold
1 parcel	burrata piccola (approx. 200 g)

How it's done

Squash

Mix the squash, garlic, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove the squash.

Pomegranate sauce

Heat the oil in a frying pan. Stir-fry the onions for approx. 3 mins. Pour in the pomegranate juice and stock, loosen any bits that have stuck to the pan. Mix in the pomegranate seeds, season, cover and simmer for approx. 2 mins. Gradually stir in the butter and heat through. Plate up the squash with the sauce, serve the burrata on top.

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