Chicken

Roasted maple-glazed pumpkin with chicken salt, burrata and pepitas

Name: Roasted maple-glazed pumpkin with chicken salt, burrata and pepitas recipe
Yield: 4
Ingredients: 1kg kent pumpkin, sliced into wedges; 40.00 ml extra virgin olive oil; 20.00 ml maple syrup; 44g salt; 1 ball burrata (approximately 150g), at room temperature; 30g toasted pepitas (pumpkin seeds)

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P79 Roasted maple-glazed pumpkin with chicken salt, burrata and pepitas

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by Katrina Meynink

CHEF

May 31, 2023

"This is your culinary bulletproof vest for when you need the kind of side that will outshine the main or morph into the main itself." – Katrina Meynink.

1kg kent pumpkin, sliced into wedges
2 tbs extra virgin olive oil
1 tbs maple syrup
1/3 cup (44g) chicken salt
1 ball burrata (approximately 150g), at room temperature
30g toasted pepitas (pumpkin seeds)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
2.

Spread out the pieces of pumpkin in a single layer on the prepared baking tray. Drizzle the olive oil and maple syrup over the pumpkin, then season with salt flakes and freshly ground black pepper and 1 tbs chicken salt. Toss to coat. Roast for 40-50 minutes until pumpkin has caramelised around the edges and is cooked through.
3.

Carefully transfer pumpkin to a serving platter. Tear burrata over the hot pumpkin; it will ooze everywhere inappropriately – this is exactly what we want. Scatter with pepitas and remaining chicken salt and serve immediately.