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Roast squash with pumpkin seed pesto and burrata

Made at Daphne's | Serves 4

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Mixed squash – 1 harlequin, 1 medium sized butternut squash and 1 acorn
A few sprigs of rosemary
2 cloves of garlic, peeled and finely chopped
Extra virgin olive oil for roasting
Maldon salt flakes and freshly ground black pepper

1 ball burrata (approx. 200g)
1 tbsp balsamic vinegar
A handful of rocket

For the pesto

100g pumpkin seeds
50g Parmesan, freshly grated
½ medium-sized bunch of flat leaf parsley
1 medium-sized bunch of basil
100ml extra virgin olive oil
Maldon salt flakes and freshly ground black pepper

Pre-heat the oven to 190°C / gas mark 5.

Peel and de-seed the harlequin, butternut and acorn squashes and cut into bite-sized wedges. Put onto a baking tray and toss in olive oil, rosemary and garlic, and season. Cook for 30 minutes or until nicely coloured and cooked through. Once cooked, keep to one side until ready to use.

Whilst the squashes are cooking, put the pumpkin seeds into a non-stick frying pan and on the lowest possible heat. Dry fry until they have bloomed, but not burned. Keep on turning them whilst frying, so that they cook evenly.

To make the pesto, put the parsley, basil, Parmesan, cooked pumpkin seeds and olive oil into a liquidiser or food processor and blitz until broken down, but not so much that it becomes too smooth. The rough texture works really well in this recipe. Add more oil if the pesto is not runny enough. Season to taste.

Divide the roasted squash evenly between four plates and drizzle with the pesto. Cut the burrata in half, then into quarters and place one portion on top of each plate of squash.

Finish with a splash of balsamic vinegar and a couple of leaves of rocket for decoration.

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