Charlie & Ivy's spicy squash burrata

Chilli & Balsamic Spiced Squash with Burrata & Crispy Sage

LunchServes 4

A dish packed with delicious seasonal flavours, this roasted, spiced squash recipe from the team at Charlie & Ivy’s uses their Balsamic Oregano & Thyme Bread Dipper, teamed with creamy burrata. The perfect balance of caramelised, balsamic flavours alongside a warming spiced chilli kick and earthy roasted sage leaves, it makes a super quick lunch or brunch dish. For more recipe inspiration and to buy their range of award-winning bread dippers, sauces and marinades online visit www.charlieandivys.co.uk

Ingredients

200g sliced butternut squash

A drizzle of Charlie & Ivy’s Chilli, Balsamic Oregano & Thyme Bread Dipper

8 sage leaves

A handful of mixed seeds

2 large or 4 smaller slices of sourdough

2 tbsp Chipotle Chilli Mayonnaise

150g burrata

Salt and pepper to season

Method

  1. Slice your butternut squash and add to a roasting dish. Drizzle over until nicely coated with your Chilli, Balsamic Oregano & Thyme Bread Dipper. Tear the sage leaves and scatter over the squash. Season the whole dish well. Toss through until all the squash is coated and roast in the oven to 20-30 mins, or until your squash is tender and starting to crisp at the edges.
  2. Gently toast a handful of mixed seeds in a dry frying pan over a medium heat and set aside.
  3. When your squash is nearly ready toast your sourdough, then spread with your Chipotle Chilli Mayonnaise.
  4. On your plate, top your mayo coated toast with the squash and sage leaves and finish with the burrata. Split open the burrata and finish with a further drizzle of your bread dipper and a twist of black pepper.