Butternut Squash and Burrata with Hazelnut Sage Brown Butter

This Butternut Squash and Burrata with Hazelnut Sage Brown Butter recipe is a delightful, warm, and comforting dish that features roasted butternut squash paired with creamy burrata cheese. The brown butter infused with hazelnuts and sage adds a nutty and aromatic flavor, making it an elegant yet simple side or appetizer for a fall gathering. The combination of textures—from the tender squash to the creamy burrata and crunchy hazelnuts—makes this dish an absolute crowd-pleaser. Let’s dive into this exquisite recipe that’s perfect for cozy dinners or holiday feasts.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 ball of burrata cheese
• 4 tablespoons unsalted butter
• 1/4 cup hazelnuts, roughly chopped
• 8-10 fresh sage leaves
• 1 tablespoon honey (optional, for drizzling)
• 1 teaspoon lemon zest
• Fresh arugula or microgreens, for garnish (optional)

Preparation

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cubed butternut squash on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss well to coat the squash evenly.
3. Roast the squash for 25-30 minutes, or until it is golden brown and fork-tender. Turn the pieces halfway through for even roasting.

Step 2: Prepare the Hazelnut Sage Brown Butter

1. In a small saucepan, melt the butter over medium heat. Once the butter begins to foam, add the chopped hazelnuts and sage leaves.
2. Cook, stirring frequently, until the butter turns a light golden brown and smells nutty. Be careful not to burn it—this should take about 3-5 minutes.
3. Once the hazelnuts are toasted and the sage leaves are crispy, remove the pan from heat. Stir in the lemon zest and a pinch of salt.

Step 3: Plate the Dish

1. Transfer the roasted butternut squash to a serving platter.
2. Tear the burrata gently and place it over the roasted squash.
3. Drizzle the warm hazelnut sage brown butter over the squash and burrata.

Step 4: Add Finishing Touches

1. If desired, drizzle a bit of honey over the top for a touch of sweetness.
2. Garnish with fresh arugula or microgreens for a pop of color and freshness.

Cooking Notes

• Ensure the butter does not burn. Keep a close eye on it as it turns brown; it can go from perfect to burnt quickly.
• The hazelnuts can be swapped with other nuts, such as almonds or walnuts, for a different flavor profile.
• If you can’t find burrata, fresh mozzarella can be used as a substitute.

Serving Suggestions

• Serve this dish warm as an appetizer or a side dish.
• Pair it with a crusty baguette or artisan bread for dipping into the brown butter sauce.
• It goes well with a light, crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Tips

1. Choose Fresh Ingredients: Fresh sage leaves and good-quality burrata will elevate this dish.
2. Toast the Hazelnuts: For extra flavor, you can toast the hazelnuts separately in the oven before adding them to the brown butter.
3. Add a Splash of Acidity: A squeeze of fresh lemon juice at the end can balance the richness of the brown butter.

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 8 g
• Carbohydrates: 22 g
• Fat: 24 g
• Sodium: 180 mg

Conclusion

This Butternut Squash and Burrata with Hazelnut Sage Brown Butter is a delightful blend of fall flavors, with the earthy sweetness of roasted squash, the creamy indulgence of burrata, and the nutty aroma of sage-infused brown butter. It’s a dish that’s as impressive as it is easy to make, perfect for any special occasion or holiday menu.

Butternut Squash and Burrata with Hazelnut Sage Brown Butter

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 ball of burrata cheese
• 4 tablespoons unsalted butter
• 1/4 cup hazelnuts, roughly chopped
• 8–10 fresh sage leaves
• 1 tablespoon honey (optional, for drizzling)
• 1 teaspoon lemon zest
• Fresh arugula or microgreens, for garnish (optional)

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Instructions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cubed butternut squash on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss well to coat the squash evenly.
3. Roast the squash for 25-30 minutes, or until it is golden brown and fork-tender. Turn the pieces halfway through for even roasting.

Step 2: Prepare the Hazelnut Sage Brown Butter

1. In a small saucepan, melt the butter over medium heat. Once the butter begins to foam, add the chopped hazelnuts and sage leaves.
2. Cook, stirring frequently, until the butter turns a light golden brown and smells nutty. Be careful not to burn it—this should take about 3-5 minutes.
3. Once the hazelnuts are toasted and the sage leaves are crispy, remove the pan from heat. Stir in the lemon zest and a pinch of salt.

Step 3: Plate the Dish

1. Transfer the roasted butternut squash to a serving platter.
2. Tear the burrata gently and place it over the roasted squash.
3. Drizzle the warm hazelnut sage brown butter over the squash and burrata.

Step 4: Add Finishing Touches

1. If desired, drizzle a bit of honey over the top for a touch of sweetness.
2. Garnish with fresh arugula or microgreens for a pop of color and freshness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 320
• Sodium: 180mg
• Protein: 8g