Roasted Squash with Brown Butter, Toasted Hazelnuts, Burrata & Basil

Add this salad recipe to your Fall cooking bucket list!

2 delicata squash
2 tablespoons olive oil, plus more for drizzling
1 tablespoon maple syrup
1/2 teaspoon thyme
1/2 teaspoon kosher salt
8 oz burrata - this is normally two balls
1/4 cup hazelnuts
2 tablespoons butter
1/4 cup basil leaves
1 tablespoon balsamic glaze
Flaky Salt

Preheat the oven to 400 degrees.

Cut your squash in half horizontally and scoop out the seeds. Slice in the squash into 1/2 inch pieces.

Remove your burrata from the fridge so it can come to room temperature.

Lay out squash on a baking pan and drizzle with olive oil, maple syrup, thyme and salt and toss to coat. Roast the squash for 10 minutes, flip each piece of squash and roast for another 10 minutes, cooking 20 minutes in total.

While the squash roasts add hazelnuts to a small bag and gently crush them with a mallet or rolling pin until they have broken down into large pieces.

Melt two tablespoons of butter in a pan over medium heat, stirring constantly for about five minutes until butter starts to smelly nutty and transform into a golden color. Add hazelnuts and continue to cook for an additional few minutes until the nuts start to toast.

Add roasted squash to a shallow serving bowl. Tear burrata into pieces and place on top of squash. Spoon over toasted hazelnuts and drizzle with brown butter. Top with basil, the balsamic glaze and a big pinch of flaky sea salt.