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Roasted Squash Burrata Sandwich with Pickled Shallots
recipe
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Brooklyn
Roasted Squash Burrata Sandwich with Pickled Shallots
Micole Rondinone
Micole Rondinone
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$1.00
This is the kind of sandwich you never forget. One of those meals that stays with you long after you’ve taken the last bite. As you clean crumbs from the corners of your mouth, the sweet sting of Calabrian chilis reverberates and the umami acid of pickled shallots lingers. This sandwich is a flavor orchestra you’ll want to revisit again & again.
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You Need

1 sandwich
0:50
  • 2 slices of good sourdough
  • 1 small-medium Robin’s Koginut squash or Butternut squash
  • 1 ball of fresh burrata
  • 1 small-medium shallot
  • 1-2 whole Calabrian chilis, or 1-2 Tbsps Calabrian chili spread
  • Fresh or dried oregano
  • Garlic powder
  • 4 oz white vinegar
  • 2 oz Rice vinegar, apple cider vinegar, white balsamic or white wine vinegar
  • Coarse kosher salt
  • 1 Tbsp. Sugar, any kind
  • Extra virgin olive oil
  • Freshly ground black pepper
  • Balsamic vinegar

    • How To

    1. Preheat oven to 400F. Cut squash into 4 quarters and remove seeds. Drizzle inner flesh with olive oil, season with oregano, pepper, salt, and garlic powder. Place skin side down on a baking sheet and roast for 20 mins.
    2. Remove burrata from the fridge to come to room temperature. If squash was pre-roasted, bring to room temperature as well.
    3. To pickle shallots: in a jar, combine 4 oz white vinegar and 2 oz of another milder vinegar. Add 1 Tbsp sugar and 1 Tbsp salt, then shake until dissolved. Slice shallot thinly, add to jar, and press down until submerged in the liquid.
    4. After 20 mins, check squash, then roast for another 15-20 minutes until tender. Cool and remove skin.
    5. Cut Calabrian chilis into thin rounds if using. Cut burrata into quarters, keeping the inside intact.
    6. Drizzle bread slices with olive oil and toast in a pan until golden brown on both sides, about 2-5 minutes each side.
    7. Assemble the sandwich: spread Calabrian chili spread on bread, layer with squash, pickled shallots, burrata, and chilis. Drizzle burrata with olive oil, sprinkle salt and pepper, and add balsamic vinegar. Serve open faced or closed.