Roasted squash and tomatoes with Burrata and hazelnut pesto

Starter: Roasted squash and tomatoes with Burrata and hazelnut pesto

Roast pumpkin with burrata and hazelnut pesto

This dish uses a mixture of late summer tomatoes and autumnal squash.  You could also roast some sliced courgettes and spiced aubergine if you wanted to make this into a main course. The roasted vegetables and creamy cheese are soft in texture so you really need the crunch of the toasted hazelnuts on top, and some good toasted ciabatta or sourdough on the side.  

Prep time: 10 minutes | Cooking time: 50 minutes 



  • 900g squash or pumpkin
  • 5 tbsp olive oil
  • 15g butter
  • 9 plum tomatoes, halved
  • 1 tbsp balsamic vinegar
  • ½ tsp granulated sugar
  • 400-500g burrata
  • Halved, toasted hazelnuts for garnishing (optional)

For the pesto

  • 80g parsley
  • 100g toasted hazelnuts
  • juice of ½ lemon
  • 1 clove garlic, peeled
  • 100ml extra-virgin olive oil
  • 35g grated Parmesan cheese


  1. Preheat the oven to 190C/170C fan/Gas 5.
  2. Halve and deseed the squash or pumpkin. Cut into slices about 3cm thick at the thickest part and peel each slice (you will serve one to two per person).
  3. Put 3 tbsp of the olive oil and all the butter in a shallow roasting tin and heat gently. Add the wedges of squash, turning over to coat, and season well. 
  4. Lie the tomatoes in another roasting tin in a single layer. Drizzle with the rest of the olive oil and the balsamic vinegar, sprinkle on the sugar and season.
  5. Roast both trays for 35-40 minutes (the tomatoes might take a little longer), or until tender and slightly caramelised. Baste the squash pieces every so often while cooking. The tomatoes will become slightly shrunken.
  6. For the pesto, whizz the parsley, hazelnuts, lemon juice, garlic and some seasoning into a food processor while adding the olive oil. Stir in the Parmesan and check for seasoning.
  7. It will be quite thick, so add a little warm water until it becomes spoonable.
  8. Divide the pumpkin and tomatoes between six plates. Break up the burrata and divide it between the plates, then spoon some pesto on top.
  9. Scatter with toasted hazelnuts, if using, and serve with toasted bread.