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Delicata squash with burrata and crispy sage

 12 whole delicata squash
 2 tbsp butter
 vegetable oil
 6 sage leaves
 1 ball burrata (cheese)
1

Cut squash in half lengthwise and scrape out seeds, then cut into 1-inch pieces resembling semicircles.

2

Place butter in a sauté pan over medium heat and toast until golden brown. Do not let it go past this stage.

3

Add the squash and salt to taste. Cook the squash while tossing it every 2-3 minutes until tender and golden.

4

Fill a sauce pot with 1 inch of vegetable oil and heat to 350 degrees while the squash cooks.

5

Place sage leaves in hot oil and fry 10-15 seconds until crispy. Place leaves on a paper towel-lined plate to drain.

6

Place squash on a serving platter.

7

Top with a couple of hearty spoonfuls of burrata.

8

Finish with crispy sage leaves and large flake sea salt before serving.