Arugula With Roasted Squash, Burrata, Hazelnuts & Balsamic Glaze – a delicious recipe with butternut, arugula, hazelnuts, balsamic vinegar, white balsamic vinegar, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First toast the hazelnuts. Preheat the oven to 360u00b0F. Spread the hazelnuts in a single layer on a baking sheet. Bake for about 15 minutes. Stir the nuts often to make sure that they toast evenly. Remove the hazelnuts from the oven when they are fragrant and golden, and allow them to cool at room temperature. Once the hazelnuts have cooled completely, rub them with your hands, or between two kitchen towels, to remove the skin. Cut the hazelnuts in half and set aside.
2
Preheat the oven to 400u00b0F. Slice the stem off of the top of the squash and remove the bottom. With a vegetable peeler remove the skin. Cut the squash in half lengthwise, and remove the seeds. Slice the flesh into 3/4-inch dice. Drizzle with olive oil, season with salt and toss to combine. Place the cubes on a baking sheet lined with foil and bake for about 25 minutes. You want the cubes to be golden and slightly charred, yet still firm. Remove the squash from the oven and let it cool.
3
Prepare the balsamic reduction. In a small skillet or saucepan, bring the balsamic vinegar to boil over medium-high heat. Lower the heat and simmer -- it will be a long and slow process -- until reduced to about a third of its original volume. (The reduction will thicken some more as it cools. If it becomes too thick, thin it with a drop of water.) Remember, a long slow simmer on very low heat. (If you do not feel like making the glaze, you can always buy the pre-made one and skip this step.)
4
Prepare the vinaigrette. In a small bowl, mix the olive oil, hazelnut oil and white balsamic vinegar. Season with salt and whisk until well blended and creamy. Taste and adjust acidity to your liking.
5
In a large bowl toss the arugula with the half of the vinaigrette. Arrange the arugula on a large platter. Top with the butternut squash cubes (you may not use all the cubes) and burrata. Drizzle with the remaining vinaigrette and sprinkle with pepper (you might have some leftover vinaigrette). Spoon the balsamic reduction generously on top, finish with the hazelnuts and serve.
390
kcal
Calories
43
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 butternut squash (about 3lb), 5 ounces baby arugula, 8 ounces Burrata, cut into thin slices, 1/4 pound hazelnuts, and more.
Yes, Arugula With Roasted Squash, Burrata, Hazelnuts & Balsamic Glaze falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
