Directions
- Preheat oven to 425℉
- Place squash slices into a mixing bowl and toss with 1 Tbsp olive oil and salt; place on a sheet tray in a single layer
- Roast until the edges are well browned and the flesh is soft about 15 minutes.
- While squash is in the oven, combine pistachios and olive oil and sauté over medium heat, stirring frequently until fragrant and nutty, about 3 minutes.
- Add coriander seeds and sauté while continuing to move the pan so they don’t burn.
- Cook until the coriander is golden brown and remove from heat.
- Season with salt and pepper.
- Season with salt and pepper.
- Place burrata in the middle of a ceramic platter.
- Remove squash from oven and arrange around the burrata.
- Pour the spiced pistachio oil over the burrata and delicata squash.
- Garnish with parsley leaves and serve immediately.
Recipe Note
- Delicata squash is one of a handful of winter squashes that doesn’t have to be peeled, the skin soft or “delicate” enough to eat.
- Lining your pan with parchment isn’t 100% essential, but it makes for easy cleanup.
- If Burrata isn’t available, a high-quality fresh mozzarella or even fresh ricotta, drained well will work in a pinch.
- The coarse grind of [Pink Peruvian Salt] gives a nice texture.
- [Late Harvest Black Peppercorns] have a fruity spicy flavor, adding another dimension to the dish.
- Be careful not to walk away from the pan when the nuts and seeds are toasting in the oil, as they can burn quickly.
