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I love recipes that are nutritious without a lot of fuss and this one is always a favorite!
Sweet caramelized onions combine with golden roasted pumpkin to create a naturally rich base that is elevated by creamy burrata. A sprinkling of pine nuts and crunchy sage adds texture and warmth. It’s a beautiful, vibrant dish that feels grounding and is perfect for entertaining!
Time to do:weight: 400;”> 15 minutes ready + 30-40 minutes of cooking
Serves:weight: 400;”> 2-3 (as side or light head)
Ingredients:
weight: 400;”>Roasted Pumpkin:
- weight: 400;”>1 medium squash, peeled and cut into slices (or 2-inch pieces)
- weight: 400;”>2 tablespoons of olive oil
- weight: 400;”>a pinch of chili flakes (optional)
- weight: 400;”>Sea salt to taste
weight: 400;”>To serve:
- weight: 400;” aria-level=”1″>weight: 400;”>3 burrata balls
- weight: 400;” aria-level=”1″>weight: 400;”>1 large onion thinly sliced
- weight: 400;” aria-level=”1″>weight: 400;”>1 tablespoon of olive oil
- weight: 400;” aria-level=”1″>weight: 400;”>1 teaspoon honey (or maple syrup)
- weight: 400;” aria-level=”1″>weight: 400;”>¼ cup pine nuts
- weight: 400;” aria-level=”1″>weight: 400;”>Fresh sage leaves
- weight: 400;” aria-level=”1″>weight: 400;”>Sea salt
Method:
weight: 400;”>Preheat oven to 425ºF/220ºC. Sprinkle the pumpkin pieces with olive oil, salt and chili flakes.
weight: 400;”>Spread the pumpkin in a single layer on a baking sheet or an ovenproof baking dish. Bake for 30-40 minutes, turning halfway through, until cooked through and slightly golden brown.
weight: 400;”>While the pumpkin is roasting, caramelize the onions. Heat the olive oil in a pan over low heat. Add the sliced onions and a pinch of salt and cook for 15-20 minutes, stirring occasionally, until soft and golden brown. Add honey (or maple syrup) during the last 2 minutes. Set aside.
weight: 400;”>Toast the pine nuts in a dry pan over medium heat for 2-3 minutes. Remove and set aside. Then fry in the same pan in olive oil for 30 seconds until crispy.
weight: 400;”>Spread the burrata on a serving plate, top with roasted butternut squash and top with caramelized onions, toasted pine nuts and crispy sage.