Pumpkin millefoglie with burrata cheese, hazelnuts and basil

• 15 minutes to prepare •  20 minutes to cook  • Serves 4

10 MINUTES

The combination of pumpkin and hazelnuts is well established in the cuisine of Lombardy, where I grew up.
Both ingredients are at their best at this time of year, as is burrata cheese.

This recipe is an easy fix, once you cut and clean the pumpkin. If a small pumpkin is not available, butternut squash will prove equally as delicious.
Simple roasting releases the squash’s sweetness, counter-played with a crunchy, hazelnuts-flavored oil. Creamy Burrata cheese creates a starter with a collection of flavors that capture Fall.

Please enjoy another little jewel from the recipe collection!

Here are ingredients for a 4-serving recipe:

400 g burrata cheese
500 g pumpkin
100 g peeled hazelnuts
fresh basil

EVO oil
salt and pepper

1. Preheat oven to 200°C (or, better, as far as oven temperatures go)
2. Peel the pumpkin and cut it into 4-mm thin slices
3. Place some parking paper on the bakin tray and distribute slices of pumpkin on top. Sprinkle salt on top
4. Bake the pumpkin for about 20 minutes. If the corners get burnt, you will need to move the baking tray to a lower self
5. Toast hazelnuts in a small pan. Then, chopped them
6. Pour 1 tablespoon of EVO oil in a pan, add the fresh basil - washed and chopped - and chopped hazelnuts. Add salt and pepper, and stir to mix
7. Remove the pumpkin from the oven and transfer the slices to a wooden cutting board, to cool down
8. Arrange each millefoglie by layering some pumpkin slices on the bottom, 1 tablespoon fo burrata cheese on top, then 1 teaspoon of basil-flavored oil with hazelnuts. Repeat the layering until all the ingredients are used

Nutrition Facts are detailed in the table below. Data is provided per serving.