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Roasted Squash and Burrata Salad with Pumpkin Seed Salsa Verde

Ryan Hardy's Burger + Roasted Squash and Burrata Salad
Ryan Hardy's Burger + Roasted Squash and Burrata SaladNathan Congleton / TODAY


Pumpkin Seed Salsa Verde
  • 1 cup pumpkin seeds
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chives, sliced
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced and peeled to make lemon zest
  • 1 tablespoon parsley
  • Kosher salt, to taste
  • Roasted Squash and Buratta Salad
  • 1 winter squash, acorn or kabocha
  • Kosher salt, to taste
  • Butter, browned
  • 1/2 pound burrata, drained
  • Aged balsamic vinegar
  • Sea salt, to taste
  • Chef notes

    The cool, creaminess of burrata cheese pairs perfectly with winter squashes like acorn or kabocha. Hardy puts an Italian spin by adding browned butter, balsamic vinegar and homemade pumpkin seed salsa verde.


    For the Pumpkin Seed Salsa Verde:


    Lay the pumpkin seeds on a sheet tray lined with parchment paper and place in oven at 350°F until lightly toasted.


    Cool the seeds and pulse in a food processor until roughly minced.


    Using a microplane, zest the lemon into a mixing bow and squeeze the lemon juice. Add all remaining ingredients into the bowl and season with salt.

    For the roasted squash:

    Cut the squash in half and remove the seeds and discard. Cut each piece in half to have four pieces. Place all on a sheet tray lined with parchment paper and season well with salt and browned butter.

    Place in the oven at 350°F and roast for approximately 25 minutes or until fork tender, but not falling apart. Allow squash to cool.

    To assemble:

    On a platter, arrange the squash and break the burrata over the roasted squash and season with olive oil, salt and black pepper. Generously spoon the salsa verde over each piece of squash and finish with aged balsamic and sea salt. Serve with grilled or toasted bread.