Not very fanciful, but it caught my eye.
The method was a little time consuming for dinner after a long day of work, but who cares. I exchanged the butternut for a spaghetti marrow or squash and use whole hazelnuts and some Thai basil to give the dish some body.
Most of the ingredients, including the Burrata, are on the bland side. It is necessary to give the dish a basic flavour. I seasoned it with my homemade pepper mix which contains a good amount of Szechuan pepper, some smoked paprika and a flavoured salt.
Preheat the oven to 180 C.
Wash the squash and roll it ín Aluminium foil and place it in a baking dish and put it in the oven for at least 60 to 75 min, depending on the size of the squash.
Pull it out and unwrap it and let it cool down a bit to handle it.
Cut it lengthwise with a big knife and take the seeds out.
Since it is a spaghetti squash, you can lift off some of the flesh in strands. Get the rest loose.
Season it with salt and pepper and spread the teaspoon of butter around.
Cut the cheese in halves and with your fingers rip it into shreds and place it on the squash.
Put the whole hazelnuts in a freezer bag and bash them a bit. Put 25 g on top of each halve of squash.
Sprinkle smoked paprika on top.
Bake again for 10 min.
Place a good amount of Thai basil on each one.
ingredients:
1 squash
2 tsp butter
1 Burrata cheese
50 g hazelnuts
salt and pepper
smoked paprika
Thai basil
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