Fresh Burrata Cheese with Mushrooms and Butternut Squash

This creamy dish is full of woodsy flavors imparted by the mushrooms—the butternut squash adds a hint of sweetness and red pepper flakes and garlic turn up the heat. Try Narragansett Creamery’s Burrata with exotic mushrooms from the RI Mushroom Co. for a deliciously local combination.

By | November 21, 2017

Ingredients

  • 1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes
  • Extra-virgin olive oil
  • Kosher or sea salt
  • Freshly ground pepper
  • 6 cloves garlic, peeled and sliced thin
  • 3 shallots, peeled and sliced thin
  • 1 teaspoon crushed red pepper, or more to taste
  • 1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces
  • 1 cup dry white wine
  • 1 pound Burrata cheese
  • ¼ cup fresh chopped flat-leaf parsley
  • Toasted crostini (optional for serving)

Preparation

Preheat oven to 375°F.

Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm.

Return pan to heat, adding 2 tablespoons olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan.

Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm.

Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese.

Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

About this recipe

WINE PAIRING: Robert Sinskey Vineyards, Pinot Noir, Napa Valley, California. All of these flavors, the sweet and savory, the earthy and salty, call for fruit—but also there needs to be some substantial earthy note to balance out the pairing with those beautiful mushrooms. This classic Pinot from Napa Valley with gentle fruit on the front palate, mushroom notes on the mid and a little herbal note on the finish is the perfect match!

— Maria Chiancola, Newport Wine Cellar & Gourmet, Newport

Ingredients

  • 1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes
  • Extra-virgin olive oil
  • Kosher or sea salt
  • Freshly ground pepper
  • 6 cloves garlic, peeled and sliced thin
  • 3 shallots, peeled and sliced thin
  • 1 teaspoon crushed red pepper, or more to taste
  • 1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces
  • 1 cup dry white wine
  • 1 pound Burrata cheese
  • ¼ cup fresh chopped flat-leaf parsley
  • Toasted crostini (optional for serving)
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