Roast Pumpkin with Burrata: An Irresistible Autumn Delight

This Roast Pumpkin with Burrata recipe combines seasonal flavors in a gluten-free and vegetarian dish that captures the essence of fall.

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Prep Time 15

Cook Time 53

Total Time 1 8

Servings: 4 servings

Course: Appetizers

Cuisine: Autumn, Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin

1 medium Pumpkin sugar or pie pumpkin for optimal sweetness and creaminess
2 tablespoons Olive Oil or avocado oil as a substitute
1 teaspoon Salt sea salt or kosher salt works best
1 teaspoon Pepper black or white pepper based on preference

For the Burrata

8 ounces Burrata Cheese consider plant-based for a vegan option

For Garnishing

1 handful Fresh Herbs such as basil or thyme, dried herbs can serve in a pinch

Equipment

Oven
Baking sheet
Parchment paper
Large bowl
Knife
spoon

Method

Step‑By‑Step Instructions

Preheat your oven to 400°F (200°C). Cut the pumpkin into wedges and scoop out the seeds.
Drizzle olive oil on the pumpkin wedges, season with salt and pepper, and toss to coat.
Arrange the seasoned wedges on a baking sheet lined with parchment paper. Roast for 50–53 minutes, flipping halfway through.
Once roasted, let the pumpkin cool slightly and arrange on a serving platter.
Tear the Burrata cheese into pieces and place on top of the pumpkin wedges.
Garnish with fresh herbs and serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 16gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze roasted pumpkin without Burrata for up to 2 months.

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