Burrata d’Inverno

Name: Burrata d’Inverno
Yield: 10 starter portions
Ingredients: 10 each Burrata, 80 g each, tempered briefly before serving; 400 g Butternut Purée; 600 g Roasted Butternut Cubes; 180 g Honey & Sage Brown Butter; 60 g Pumpkin seeds, toasted; 15 ml Extra virgin olive oil; as needed Flaky sea salt

Winter Butternut with Burrata

Burrata · roasted butternut · honey-sage brown butter · toasted pumpkin seeds

A warm winter starter built around cool, creamy burrata and butternut in two textures, with sage brown butter and pumpkin-seed crunch.

Winter butternut with burrata

The finished plate in motion.

Written for 10 starter portions

Cook this

Ingredients

Serves

For the dish

Burrata, 80 g each, tempered briefly before serving10 each
Butternut Purée400 g
Roasted Butternut Cubes600 g
Honey & Sage Brown Butter180 g
Pumpkin seeds, toasted60 g
Extra virgin olive oil15 ml
Flaky sea saltas needed

Method

Warm the butternut purée gently and heat the roasted butternut cubes until hot without drying them out.
Temper the burrata briefly so it is not fridge-cold at the table.
Spoon about 40 g of warm butternut purée onto each plate and set one burrata on the purée.
Arrange about 60 g of roasted butternut cubes around the cheese.
Spoon the warm honey-sage brown butter over and around the butternut.
Scatter with toasted pumpkin seeds and finish with a few drops of extra virgin olive oil and flaky sea salt.

Chef’s notes

The original menu composition is fixed. These quantities are the current working house specification and can be replaced by the original production sheet if it resurfaces.

Allergens and diet

Milk.

Vegetarian · Gluten free

Last refined · September 2026