It’s hard to believe that there are only five ingredients in this dish! Pumpkin works too, or swap the burrata for ricotta or mozzarella for a more budget-friendly version …
Serves 4
Ingredients
• 1 butternut squash/Crown Prince/acorn squash
• 2 garlic cloves
• Extra virgin olive oil
• 3 heaped tbsps of capers
• 1 tbsp of the caper brine
• 1 large handful of sage leaves (about 20 leaves)
• 1–2 balls of burrata (or 2 balls of mozzarella)
• Flaky sea salt and pepper
Method
1. Preheat the oven to 180°C (fan). Halve the butternut squash lengthwise, scoop out the seeds, and cut it into chunky 6 cm pieces (about 3 pieces per half). If using a round squash or pumpkin, cut into wedges. Place on a roasting tray, drizzle with extra virgin olive oil then season with salt and pepper. Roast in the oven for 40-45 minutes, or until golden and soft (cooking time may vary depending on the type of squash).
2. Peel and finely slice the garlic. Drain the capers on kitchen paper, reserving the brine. In a small pan, heat 4 tablespoons of extra virgin olive oil. Add the capers and fry for 1 minute before adding the sage and garlic. Fry over medium-high heat for 4–5 minutes until the garlic is lightly golden and the capers and sage are crisp.
3. Spoon this crispy mixture onto a plate to cool, leaving the oil in the pan to cool for a few minutes while you plate up. Season the oil with flaky salt.
4. Place the roasted squash on a large platter, then break the burrata over it. Top with the crispy capers, garlic, and sage. Add the reserved caper brine to the oil in the pan and spoon it over the dish to finish. If you’d like more tang, feel free to add a splash of vinegar or lemon juice.
5. Serve and enjoy immediately, alongside a big winter leaf salad. @kittycoles