The beautiful striped skin of my favorite squash adds to the beauty of this autumnal dish. Soft burrata, crunchy pistachios, and sweet squash brought out by literally a little salt, pepper, and coriander, make this an easy go-to for any fall celebration. The technique of blooming the spices and pistachios in the oil not only adds a wonderful crunchy texture but also create an infused oil that acts as the dressing.

Serving Size: 4

Ingredients

• 2 Delicata squash, cut in half lengthwise, seeded and sliced into ½” thick slices
• Burrata
• .33 cup raw, unsalted pistachios, shelled
• 1 Tbsp coriander seeds
• Pinch of Sacred Valley Pink Peruvian Salt
• A couple of grinds of Late Harvest Black Peppercorns
• 3 Tbsp olive oil
• Italian flat leaf parsley for garnish washed, dried and picked

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Directions

1. Preheat oven to 425℉
2. 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
3. Roast until the edges are well browned and the flesh is soft about 15 minutes.
4. 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.
5. Add coriander seeds and sauté while continuing to move the pan so they don’t burn.
6. Cook until the coriander is golden brown and remove from heat.
7. Season with salt and pepper.
8. Season with salt and pepper.
9. Place burrata in the middle of a ceramic platter.
10. Remove squash from oven and arrange around the burrata.
11. Pour the spiced pistachio oil over the burrata and delicata squash.
12. Garnish with parsley leaves and serve immediately.