Sweet Potatoes with Burrata, Roasted Butternut Squash, and Pumpkin Seed Pesto

This fall-inspired dish combines the rich, creamy texture of burrata cheese with the sweetness of roasted sweet potatoes and butternut squash. Drizzled with a nutty, flavorful pumpkin seed pesto, this meal brings together warm, seasonal flavors, making it a perfect side or main dish for cozy gatherings. The dish balances textures and tastes – creamy, earthy, and slightly sweet – with bursts of freshness from the basil-based pesto, creating a memorable culinary experience that highlights the best of autumn produce.

Ingredients:

For the Sweet Potatoes and Butternut Squash

• 2 large sweet potatoes, peeled and cubed
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon (optional, for a warmer flavor)
• 1/4 tsp paprika

For the Pumpkin Seed Pesto

• 1/2 cup pumpkin seeds (pepitas), toasted
• 1 cup fresh basil leaves, loosely packed
• 1/4 cup fresh parsley
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Additional Ingredients

• 8 oz burrata cheese (about 2 small balls or 1 large)
• Fresh basil leaves, for garnish
• Extra toasted pumpkin seeds, for garnish

Preparation:

Step 1: Roast the Vegetables

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Vegetables: In a large mixing bowl, toss the cubed sweet potatoes and butternut squash with olive oil, salt, pepper, and optional cinnamon and paprika.
3. Roast: Spread the vegetables in an even layer on a baking sheet. Roast for 25–30 minutes, or until they are fork-tender and caramelized at the edges. Stir halfway through for even roasting.
4. Set Aside: Remove from the oven and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. Toast the Pumpkin Seeds: In a small pan over medium heat, toast the pumpkin seeds for 2–3 minutes until golden and fragrant. Set aside to cool.
2. Blend Ingredients: In a food processor, add the basil, parsley, toasted pumpkin seeds, Parmesan, garlic, lemon juice, and a pinch of salt and pepper.
3. Add Oil: Pulse to break down the ingredients, then slowly drizzle in the olive oil while blending until you reach a smooth, slightly coarse texture. Adjust seasoning to taste.

Step 3: Plate and Serve

1. Plate the Roasted Vegetables: Arrange the roasted sweet potatoes and butternut squash on a serving platter.
2. Add Burrata: Tear the burrata into pieces and place it over the warm vegetables.
3. Drizzle with Pesto: Generously spoon the pumpkin seed pesto over the burrata and vegetables.
4. Garnish: Top with fresh basil leaves and extra toasted pumpkin seeds for added crunch and color.

Cooking Note:

• Vegetable Size Consistency: Make sure to cube the sweet potatoes and butternut squash into even pieces to ensure they roast evenly.
• Alternative Pesto Options: If basil isn’t available, you can substitute with fresh spinach or arugula, which will add a unique peppery or earthy flavor.

Serving Suggestions:

Serve this dish as a hearty side alongside roasted meats or as a vegetarian main with a side of crusty bread. It pairs wonderfully with a light, crisp white wine or a fall-inspired cider.

Tips:

• Make Ahead: Prepare the roasted vegetables and pesto a day in advance for an even faster meal. Just reheat the veggies slightly before adding burrata and serving.
• Pesto Consistency: If you prefer a thinner pesto, add a bit more olive oil or a splash of water until you reach the desired consistency.
• Switch Up the Seeds: If pumpkin seeds aren’t available, sunflower seeds or walnuts work well as a substitute.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per serving):

• Calories: 360
• Protein: 8g
• Sodium: 340mg

Conclusion

This Sweet Potatoes with Burrata, Roasted Butternut Squash, and Pumpkin Seed Pesto dish is a cozy, colorful way to celebrate fall flavors. Simple to make yet rich in taste and nutrients, it’s a delicious, vibrant option for any autumn meal, ideal for gatherings or family dinners.

Sweet Potatoes with Burrata, Roasted Butternut Squash, and Pumpkin Seed Pesto

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Sweet Potatoes and Butternut Squash

• 2 large sweet potatoes, peeled and cubed
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon (optional, for a warmer flavor)
• 1/4 tsp paprika

For the Pumpkin Seed Pesto

• 1/2 cup pumpkin seeds (pepitas), toasted
• 1 cup fresh basil leaves, loosely packed
• 1/4 cup fresh parsley
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Additional Ingredients

• 8 oz burrata cheese (about 2 small balls or 1 large)
• Fresh basil leaves, for garnish
• Extra toasted pumpkin seeds, for garnish

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Instructions

Step 1: Roast the Vegetables

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Vegetables: In a large mixing bowl, toss the cubed sweet potatoes and butternut squash with olive oil, salt, pepper, and optional cinnamon and paprika.
3. Roast: Spread the vegetables in an even layer on a baking sheet. Roast for 25–30 minutes, or until they are fork-tender and caramelized at the edges. Stir halfway through for even roasting.
4. Set Aside: Remove from the oven and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. Toast the Pumpkin Seeds: In a small pan over medium heat, toast the pumpkin seeds for 2–3 minutes until golden and fragrant. Set aside to cool.
2. Blend Ingredients: In a food processor, add the basil, parsley, toasted pumpkin seeds, Parmesan, garlic, lemon juice, and a pinch of salt and pepper.
3. Add Oil: Pulse to break down the ingredients, then slowly drizzle in the olive oil while blending until you reach a smooth, slightly coarse texture. Adjust seasoning to taste.

Step 3: Plate and Serve

1. Plate the Roasted Vegetables: Arrange the roasted sweet potatoes and butternut squash on a serving platter.
2. Add Burrata: Tear the burrata into pieces and place it over the warm vegetables.
3. Drizzle with Pesto: Generously spoon the pumpkin seed pesto over the burrata and vegetables.
4. Garnish: Top with fresh basil leaves and extra toasted pumpkin seeds for added crunch and color.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 360
• Sodium: 340mg
• Protein: 8g