Autumn Bliss
Butternut Squash & Burrata
Paired with 2019 Caliber • Serves 4
Gorgeous and delicious! This recipe is a match made in heaven, sure to impress and delight every palate.
Ingredients1 large butternut squash, peeled and diced 2 tbs butter 1 onion, peeled and chopped 2 tbs miso powder or 1 tbs miso paste 1 tbs pumpkin spice blend 1 tbs salt 1 cup of olive oil 1 cup flour 2 eggs, whisked 2 cups breadcrumbs 2 butternut squash, peeled, sliced, and seeds removed 4 small portions of burrata |
PreparationStep 1 To make the sauce: In a large pot, boil water on high and add squash. When the water is boiling add a handful of salt and turn heat to medium, let simmer until squash is tender, around 12-15 minutes. Drain the squash and set aside. Step 2 Add butter and onion to the same pot, stir occasionally. Add 1 tbs of salt, miso and pumpkin spice blend. Cook another 3-5 minutes until golden brown. Add the drained squash to the onion mixture and cook another 2- 3 minutes. Turn heat to low and slowly add the heavy whipping cream and let simmer 6-8 minutes. Step 3 Using a blender, add the butternut squash mixture and blend until smooth. Set aside. Step 4 Add olive oil to a large sauté pan and heat on medium high. Make a dredging station using 3 bowls. 1st bowl add flour, the 2nd whisked eggs, the 3rd Italian breadcrumbs. Dredge the butternut squash in flour, then egg, then breadcrumbs, and place on a baking sheet. Repeat until all squash is done Step 5 Preheat oven 375˚. When the olive oil is preheated, add the dredged butternut squash. Flip after 3-4 minutes when golden brown. Season the golden brown side with salt and fry for another 3-4 minutes and remove from oil. Place squash on cooling rack and season the other side with salt. Repeat until the squash is done. Finish in the oven for 10 minutes to ensure the squash is fully cooked through. Step 6 To serve, add a layer of the purée to the plate, top with burrata and crispy squash. Enjoy! |
Recipe & Pairing Created by Chef Rachel Ponce