RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt
2 small Koginut squash, or any sweet, small squash
2 tablespoons olive oil
1 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
1 pound fresh burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh parsley
Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
Balsamic Vinegar Glaze
Preheat oven to 375F and line a baking sheet with either silicone or parchment.
Cut the ends off the squash, leaving the peel on, remove the seeds, and cut into thin wedges.
Toss with olive oil and sea salt, and place in one layer on baking sheet. Roast until tender, flipping halfway, between 20-40 minutes, depending on the squash variety used.
To serve, place warm squash in large bowl and top with hand torn burrata. Sprinkle pumpkin seeds and fresh parsley. When ready to serve, sprinkle extra Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt and drizzle with balsamic glaze. Enjoy!