Burrata with Warm Butternut Squash, Sage and Pepitas from chef Jessica Christensen of City Tavern
Here is an exclusive recipe, perfect for the Fall from chef Jessica Christensen of City Tavern in Culver City.
½ loaf dark pumpernickel bread (or any dense loaf)
Grapeseed or vegetable oil for sautéing
1 butternut squash, peeled, medium dice
2 bunches sage, tear one bunch and reserve the other for frying
2 tablespoons butter
1 ½ cups brown sugar
kosher salt to taste
½ cup pepitas, roasted and salted
Grapeseed or vegetable oil for frying
4 burrata (Trader Joe's carries a nice one)
1. Preheat oven to 350 degrees. Slice pumpernickel into ¼ inch pieces, arrange on a sheet tray and cook until crisp (about 10 minutes). Reserve. (Alternately, if you have a grill going, just toast the bread on the grill until crisp.)
2. Heat a large saute pan over medium high. Add a couple tablespoons of grapeseed or vegetable oil and sear the squash on high heat to get color. Add the torn sage and butter.
3. Allow the butter to brown but not burn. Add the brown sugar and swirl pan to allow the sugar to dissolve but not burn. Do not overcook the squash, it should still have a slight bite to it. Lightly salt to taste.
4. Meanwhile, heat a small pot of oil to about 350 degrees. Carefully fry the reserved sage (it will splatter and dance in the oil so be careful) until crisp but not dark brown and drain on paper towels.
5. Cut the burrata in halves and arrange on a serving dish, cut side up. Spoon over the butternut squash and pour in the caramel. Garnish with the fried sage leaves and pepitas. Serve with the pumpernickel toasts on the side.http://la.tasteterminal.com/2011/11/01/burrata-with-warm-butternut-squash-sage-and-pepitas-from-chef-jessica-christensen-of-city-tavern/
Photography provided by Dick Lowry