Roasted Delicata Squash with Chipotle Butter + Burrata

I try hard not to play favorites with squash, but Delicata is usually one of the first I grab when I’m cooking for myself. These small, oval vegetables cook faster than some hard-skinned cucumbers and require no peeling. This Roasted Delicata Squash with Chipotle Butter is a great dinner or served as an appetizer.

Types of squash

If I am showing this recipe with Roasted Delicata Squash, then you can expand it. Other cucumbers that don’t require peeling, such as red curry or kabocha varieties, make 1:1 substitutions easier. However, thick slices of peeled butternut squash can also be useful. If you use peeled squash, I recommend cooking it the traditional way: peel, toss with olive oil/salt and fry until cooked.

Other options include shredded cauliflower, dried zucchini, or roasted sweet potato wedges. All of these vegetables go well with this chipotle/burrata combination.

Chipotles and alternatives

Chipotles stuffed in adobo They are a great grab-and-go flavor in my kitchen. While I normally use the sauce and chili, I opt for ground chili for this butter. Using just the chili provides a little more flavor than the butter.

If you don’t have chipotles on hand, grind up dried chiles and use them the same way, or simply add a teaspoon or so of your favorite ground chile powder (not chili powder though – we want a strong chili pepper flavor here).

Cheese possibilities

I’ll be the first to admit that burrata is decadent and not something I reach for very often. However, my local joint grocery store carries these small, two-serving burrata balls that I occasionally grab.

If burrata isn’t in your future, you can melt your choice of shredded cheese on top. The flavor really comes from the chipotle butter, so no heavy hand required. Try melting some gruyere over the mozzarella or meat before adding some of the sauce.

To make it vegan, take cooked white beans and mash them with the back of a fork, adding a little bean liquid or water. Leave most of the beans out entirely – the goal is to add a little creaminess that matches what you’d get from burrata or processed cheese.

Roasted Delicata Squash Serving Ideas

To prepare this dish: Serve as a bed of cereals Barley (As seen in the photos) Emmer or brown rice. I like to leave the delicata pieces slightly higher for this idea.

To serve as a snack: Serve with sliced ​​bread or warm flatbread. Cut the delicata into small pieces to make it easier to spoon the squash onto the plate.

Squash

• 1 Medium thin squash
• 1 A spoonful of soup olive oil (more if you want to search)
• Kosher salt (to finish)

Chipotle butter

• 3 A spoonful of soup (42 G) Salted butter
• 2 A large white garlic (crushed)
• 1 Chipotle pepper in adobo sauce (scratched (see note))
• ½ Tea spoon Kosher salt
• 2 Tea spoons Rice vinegar

to serve

• Cooked cereal or warm bread
• 4 oz (114 G) Burrata
• 2 A spoonful of soup Roasted and ground almonds
• Few cilantro leaves

1. To cook the pumpkin: Preheat oven to 425˚F. Cut the squash lengthwise and remove the seeds. Place the squash cut side down in a pan large enough to accommodate the squash. Add 1 tablespoon of olive oil and ¼ of water to a pan. Roast the squash until the top is brown and the squash gives easily when pressed, 30 to 35 minutes.

2. To make the chipotle butter: While the squash is roasting, melt the butter in a small pot or pan. Add the garlic and cook until golden, 1-2 minutes. Add the crushed chipotle and salt. Cook for another minute, then add the vinegar and remove from heat.

3. to collect: After the squash is done, remove it from the oven. If you want a little more color on the squash, place it on the bottom of the pan or stir in the cast iron pan and cut down the side for 60 to 90 seconds. Cut the halves of the mold to the desired size and sprinkle with salt.

4. If serving grains, spread them on the plate and fill the roasted squash. Flatten the burrata and spread it evenly over the squash, then brush with the chili butter. Finish with crushed almonds and cilantro leaves before serving.

Chipotles + heatI find 1 chipotle to be the perfect temperature for this dish, but like all food, it’s very subjective. If you’re not a big heat person, start small and add more chili as you like. Or, if you want to avoid heat altogether, switch to a milder ground pepper like sweet or smoked paprika.
Adding color Add a little oil to the pan to brown the squid on the cut side. However, I often like to add a little extra color to the squash by quickly tossing it in a cast iron skillet coated with olive oil. This second step of cooking is completely optional – feel free to skip!
Serving as Appetizer: As a meal, this will be good for 4 to 6 people.