A simple and absolutely delicious dish!
I like to make this dish for special occasions, it’s a festive looking, tastes divine and so easy to do. I’ve even prepared it for father’s day this year, my husband likes light and healthy meals and he really enjoyed this dish.
Stracciatella cheese. If you love burrata, you’ll definetely enjoy this decadent, creamy treat. Stracciatella cheese is a variety of soft stretched curds cheese invented in Apulia (the Puglia region in south-eastern Italy) that is made using a shredding technique.
Stracciatella is an extremely soft and creamy cheese. It’s paired surprisingly well with roasted butternut squash. Sage and butternut squash are the best friends. Sage oil adds more aroma to the dish, the crispy sage adds a nice texture.
Hasselback Butternut Squash with Stracciatella Cheese, Crispy Sage and Sage Oil.
Course: Main Course, VegetarianCuisine: Italian, VegetarianDifficulty: Easy2
servings15
minutes50
minutes
A simple and absolutely delicious dish!
I like to make this dish for special occasions, it’s a festive looking, tastes divine and so easy to do.
Stracciatella is an extremely soft and creamy cheese. It’s paired surprisingly well with roasted butternut squash. Sage and butternut squash are the best friends. Sage oil adds more aroma to the dish, the crispy sage adds a nice texture.
Ingredients
One butternut squash, peeled, cut into halves, seeded
1 cup Stracciatella cheese
1 cup sage leaves, stems removed
3 Tbs olive oil
salt
black pepper
Directions
- Preheat the oven up to 200C/400F
- Place butternut squash halve between chopsticks cut side down, and cut across into about 3mm slices. The chopsticks are used to help prevent you from cutting all the way through the squash.
When all of the vegetables are cut, place them on a lined with baking paper tray. Brush with one tablespoon of olive oil over the slices and get in and around each slice as best you can. Season with salt and pepper.
Place into oven and bake until the outsides are browned, about 50-60 minutes. Add more oil if the squash looks too dry. - Meanwhile, preheat a pan over medium heat. Add remaining 2 tablespoons of olive oil, add washed and drained with paper towel sage leaves. Fry the leaves until crispy. Season with salt. Set aside.
- Spread the Stracciatella cheese on serving platter using a spoon. Arrange the hasselback squash on top. Garnish with crispy sage leaves. Drizzle with sage oil. Serve immediately.
