I love recipes that are nourishing without requiring much fuss and this one is always a favorite!
Sweet caramelized onions pair with golden roasted pumpkin, creating a naturally rich base that’s lifted by creamy burrata. A sprinkle of pine nuts and crispy sage adds texture and warmth. It’s a beautiful, vibrant dish that feels grounding, and is perfect for entertaining!
Time to make: 15 minutes prep + 30–40 minutes cooking
Serves: 2–3 (as a side or light main)
Ingredients:
Roasted Pumpkin:
- 1 medium pumpkin, peeled and cut into wedges (or 2-inch pieces)
- 2 tbsp olive oil
- Pinch of chili flakes (optional)
- Sea salt, according to taste
To serve:
- 3 burrata balls
- 1 large onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp honey (or maple syrup)
- ¼ cup pine nuts
- Fresh sage leaves
- Sea salt
Method:
Preheat the oven to 425ºF/220ºC. Toss pumpkin pieces with olive oil, salt, and chili flakes.
Spread pumpkin in a single layer on a baking tray or oven safe casserole dish. Roast for 30–40 minutes, flipping halfway, until cooked through and lightly golden.
While the pumpkin roasts, caramelize the onions. Heat olive oil in a pan over medium-low heat. Add sliced onions with a pinch of salt and cook for 15–20 minutes, stirring occasionally, until soft and golden. Add honey (or maple syrup) in the last 2 minutes. Set aside.
Toast pine nuts in a dry pan over medium heat for 2–3 minutes. Remove and set aside. Then in the same pan, fry sage leaves in a splash of olive oil for 30 seconds until crispy.
Spread the burrata on a serving plate, top with roasted pumpkin, and scatter caramelized onions, toasted pine nuts, and crispy sage over the top.
