Roast Pumpkin with Burrata and Chilli Honey Butter

Cook Time 30 minutes

Servings 4 to share

Ingredients

½ butternut pumpkin (about 500g), cut into wedges 

¼ cup hazelnuts, toasted, skins removed and chopped

1 ball of burrata 

50g salted butter

2 tbsp honey

1 small chilli, finely chopped

Juice of ½ lemon

1 sprig of rosemary 

Pinch of salt

Method

Preheat oven to 200°C with top and bottom elements on.

Coat your pumpkin in olive oil and season with salt. Place on a lined baking tray and roast for 20 minutes or until golden brown.

Melt the butter in a frying pan over medium heat. Simmer until the milk solids go light-golden brown. Remove from the heat and add the honey, chilli and rosemary.

Place the pumpkin on your serving dish. Pour over the butter. Top with the burrata, hazelnuts and lemon juice to serve.