Burrata, onion squash, hazelnut pesto

As we move into wintery times, roasted pumpkin with soft and creamy burrata is always a popular little dish, using up the last of our soft herbs in the garden in a delicious nutty pesto to round everything off.

Ingredients:

• 1 onion squash, cut into 8 wedges

• A head of garlic, cloves separated, skin on

• 50ml olive oil, plus a little extra for dressing the burrata

• Bunch of thyme

• Salt and pepper

• 4 burrata

For the hazelnut pesto

• 150g hazelnuts, toasted

• Bunch of parsley, leaves picked from the stalks

• Bunch of mint, leaves picked from the stalks

• 100ml olive oil

• Juice of ½ lemon

• 75g Parmesan

Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6

Serves 4

Method:

1. Toss the squash and garlic with the olive oil and thyme and season liberally with salt and pepper.

2. Place in the oven to roast for 15-20 minutes or until soft and cooked through.

3. Turn the pieces of squash over after 10 minutes and baste with the olive oil.

4. Return to the oven for the remainder of the cooking time.

5. Remove from the oven and place to the side – it should be warm but not hot when you serve the dish.

6. Make the pesto by blitzing the hazelnuts in a food processor with half of the olive oil.

7. Finely chop the herbs and add to the nuts, followed by the lemon juice, blitzing briefly.

8. Season with salt and pepper and stir through the Parmesan along with the rest of the olive oil. The pesto should be of a dropping consistency.

9. To serve the dish, tear the burrata, place on the plate and season with salt, pepper and a little olive oil.

10. Slice the wedges of squash in half and place four halves on top of each burrata along with a couple of garlic cloves.

11. Spoon over some hazelnut pesto and serve.