Savoury recipe - Burrata and butternut squash in different textures

Step 1/9

Soak the dried boletus in a cup with a little hot water for a few minutes. 10 minutes.

Drain, then chop coarsely.

Set aside.

Step 2/9

Meanwhile, cut about 80% (600g) of the butternut squash into cubes and the rest into fine brunoise (very small cubes).

Place the large cubes in a non-stick saucepan with a little heat. SaltCover with water and cook until completely evaporated.

Step 3/9

Add the cream, turn up the heat and reduce as much as possible.

Blend in a food processor with a knob of butter.

Transfer to a bowl and filter on contact. Set aside.

Step 4/9

In another saucepan, bring salted water to the boil.

Dip the brunoise squash in it for 5 minutes.

Drain.

Step 5/9

Brown the shallots for 2 minutes over high heat in a frying pan with 3 tablespoons olive oil.

Add the boletus mushrooms and brunoise squash, and continue browning for 5 minutes.

Add the parsley (keep a few leaves for garnishing) and season with salt and pepper.

Keep warm.

Step 6/9

Crush the pumpkin seeds in a mortar or blender.

Step 7/9

In a bowl, add the crushed squash seeds, cooked wine, two vinegars, caraway and olive oil.

Season with salt and pepper and mix well.

Step 8/9

Place a large spoonful of pumpkin purée on a plate, creating a well.

Add the pan-fried squash and boletus.

Place the burrata on top and drizzle the dressing generously over the entire plate.

Step 9/9

Add a pinch of Salt and ground pepper over the burrata and garnish with flat-leaf parsley.

And there you go, telling us all about it!