Squash Agrodolce with Burrata + Pistachios

Name: Squash Agrodolce with Burrata + Pistachios
Yield: 2 servings
Ingredients: 5 tbsp Extra virgin olive oil; 1 Butternut squash (Peeled, deseeded, cut into 1cm slices); 1 Red onion (Thinly sliced); 1 Garlic clove (Thinly sliced); 40 g Maple syrup; 100 g Red wine vinegar; 2 Chipotle flakes (Pinches); Lemon juice (Small squeeze); 2 tbsp Raisins; Salt; Pepper; 1 Burrata (Ball); Pistachios (Handful, chopped)

Sweet and sour flavours with crunch and creamy burrata. This is a winning dinner party platter.

Yield2 servings

Ingredients

Directions

1
Prep + roast the squash until golden + sticky.
2
Make the sauce! Set a medium saucepan to a medium to high heat + add the olive oil.
3
Then the onion + garlic. Fry for about 4-5mins to soften.
4
Then add maple syrup, vinegar, chipotle, lemon juice, raisins, salt + pepper. Bring to a simmer for 30secs -1min allowing to thicken.
5
Taste to check seasoning.
6
Plate up squash with a few spoons of the sauce on top. Serve burrata on the side of the veg + top with pistachios. Serve warm!

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