Burrata with squash and pear

Name: Burrata with squash and pear
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: quick recipes
Ingredients: 100 g burrata piccola; 250 g squash; 1 pears; 30 g hazelnuts; olive oil; 1 tbsp hazelnut oil; ½ tsp salt; 1 tbsp lemon juice; a little pepper

starter quick recipes Autumn

Total: 15 min. | Active: 15 min.

vegetarian, gluten-free

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Ingredients

for 2 people

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

How it's done

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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