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In the fall and winter months, markets are overflowing with local squash and pumpkins. This recipe can be applied to any hearty squash you find as long as the skin is soft enough to eat. If not, simply peel it off before cooking.
Sprinkle of flaky salt such as Maldon for finishing
Preheat the oven to 475°F. Seed the squash and cut into ¾-inch wedges. Coat in olive oil and season generously with salt and pepper. Roast for 30 minutes (turning halfway) or until slightly toasted.
Cut the butter into chunks. Melt half the butter in a stainless steel or cast-iron pan along with the sage leaves. Sear the roasted squash wedges, adding in more chunks of butter and bathing the squash in the butter. Sear the squash in batches rather than crowding the pan. The amount of butter you need will vary depending on the size of the squash.
Tear the burrata onto a large plate. Arrange squash on top of the burrata. Top with a drizzle of aged balsamic, chopped parsley, and toasted pumpkin seeds. Finish with flaky salt and serve immediately.
Toast the seeds! Toast pumpkin seeds in a dry hot pan over medium-high heat for about 3 minutes or until fragrant and slightly golden brown, turning occasionally. Watch them closely as they will burn.
Nicole Litvack is a San Diego–based cook, writer and ceramicist. The daughter, granddaughter, and niece of veteran commercial fishermen, she works as the Fisheries and Content Consultant for Local Fish and Saraspe Seafoods.