Butternut Squash Burrata Toast
By: McCormick Kitchens
Made With:
Recipe and photo credit: Brandon Frohne @frohneats.
Recipe and photo credit: Brandon Frohne @frohneats.
Key products
Instructions
- Preheat oven to 350°F.
- Add diced butternut squash to a sheet pan lined with parchment paper. Drizzle butternut squash with 1/4 cup extra virgin olive oil, Cholula chili garlic seasoning mix, and flaky salt. Mix well on the sheet pan, and make sure squash is flat to cook evenly.
- Cook for 15 minutes. Remove from oven and lightly mash the squash with a fork until chunky. Reserve.
- Drizzle extra virgin olive oil in a pan and heat over medium. Add sage to the pan and cook until sage is dark green and crispy. Remove sage and lay on a paper towel lined plate.
- Mix together honey, maple syrup, and chipotle Cholula into a bowl, and mix well.
- Toast bread slices until golden & crispy.
- Tear each ball of burrata and place on top of bread. Top with mashed butternut squash, chopped walnuts, drizzle maple chipotle hot honey, and garnish with crispy sage.
