Pumpkin, Pesto & Pomegranate with Baby Burrata

A wintery entree with plenty of flavour. Sweet roasted pumpkin, punchy pesto, tangy pomegranate and creamy Baby Burrata. Perfect for entertaining.

Ingredients

6 That’s Amore Cheese Baby Burrata

500g kent pumpkin, peeled and cut into wedges

4 tbsp pesto

½ cup fresh pomegranate seeds

¼ cup pepitas, lightly toasted

2 tbsp olive oil

Salt and pepper, to taste

Instructions

Step 1

Preheat oven to 200°C (fan 180°C). Toss pumpkin with olive oil, salt and pepper. Spread on a lined baking tray and roast for 30-35 minutes, or until golden and tender. Remove from the oven and set aside.

Step 2

In a dry pan over medium heat, toast pepitas for 2–3 minutes until golden and fragrant. Set aside.

Step 3

To assemble the dish, arrange the roasted pumpkin on a serving plate and place the baby burrata around the dish. Drizzle generously with the pesto and sprinkle with pomegranate seeds and toasted pepitas. Drizzle with a little more olive oil and serve immediately.

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