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Roasted Pumpkin With Burrata

By chef Leonhard Wenzel

A great and delicious autumn dish that combines

21 min
Medium

6 min prep · 15 min cook

Roasted Pumpkin With Burrata
289 kcal · per serving
Protein 11g Carbs 18g Fat 18g
Ingredients

What you will need

5 items · serves 1
  • Pumpkin 100 g
  • Burrata 0.5 pcs
  • Red Onion 0.5 pcs
  • Fresh Spinach 0.25 pcs
  • Balsamic vinegar 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

9 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 °C 🥕✨

  2. Clean the pumpkin. Clean the pumpkin, cut off the stems and scoop out the seeds (you can save them and use them for stock).

  3. Cut the pumpkin. Cut the pumpkin into wedges.

  4. Roast the pumpkin. Season the pumpkin with salt and pepper, drizzle with oil and roast in the oven for about 15–20 minutes at 200 °C, until it softens and turns lightly golden.

  5. Make the dressing. Mix the olive oil with the vinegar to prepare a simple dressing.

  6. Slice the onion. Peel the onion and cut it into strips.

  7. Assemble the salad. Mix the red onion with the spinach and drizzle with a little of the prepared dressing.

  8. Cut the burrata in half. Cut the burrata in half.

  9. Serve. Serve 🍽️✨

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