If you’re craving a dish that feels like a warm hug with exciting bursts of flavor, the Roasted Pumpkin with Burrata, Hazelnuts, and Pickled Chili Recipe is an absolute must-try. This dish perfectly balances the natural sweetness of roasted pumpkin with the creamy richness of burrata, the satisfying crunch of hazelnuts, and the tangy kick of pickled chili, creating a symphony of textures and tastes that will make every bite unforgettable. It’s a simple yet show-stopping dish that’s as comforting as it is elegant, ideal for sharing with friends or treating yourself to a cozy, indulgent meal.

The dish is served in a white bowl on a white marbled surface, showing a layered mixture of roasted orange squash pieces with a slightly caramelized texture at the edges. On top, there is a smooth, white, round dollop of burrata cheese, sprinkled with cracked black pepper and small pieces of toasted nuts. Bright red slices of chili peppers and small green herb clusters are scattered around the squash, adding color contrast. A silver fork rests inside the bowl on the right side, and in the background, a small white bowl contains more chili slices in a liquid. A light gray cloth is casually placed near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing this delicious dish. Each component plays an essential role in layering flavor, texture, and color, resulting in a vibrant and harmonious plate that’s as beautiful as it is tasty.

500g pumpkin: The star ingredient offering natural sweetness and a tender, buttery texture when roasted.
2 garlic cloves: Infuse the dish with aromatic depth that enhances the pumpkin’s earthiness.
1 large chili: Thinly sliced and pickled for a spicy, tangy contrast that wakes up your palate.
1 lime: Its juice brightens the pickled chili and brings a refreshing zing to the dish.
½ tsp sugar: Balances the acidity in the pickled chili by adding a touch of mellow sweetness.
45g blanched hazelnuts: Adds a toasty crunch and nutty flavor complementing the creamy burrata.
20g butter: Enriches the pumpkin with lusciousness, helping caramelize it beautifully.
Pesto or chimichurri: A vibrant herb sauce to drizzle, injecting fresh, herby notes.
Oil, salt, and pepper: Essential seasonings to enhance and balance flavors throughout the dish.

How to Make Roasted Pumpkin with Burrata, Hazelnuts, and Pickled Chili Recipe

Step 1: Pickle the Chili

Start by thinly slicing your chili and placing it in a bowl. Add half a teaspoon of sugar, a generous pinch of salt, and then squeeze the juice of one lime over it. Let this tangy mix sit for a bit, stirring occasionally so the chili absorbs all those bright, zesty flavors. This simple pickling step is key to introducing a lively, acidic punch that contrasts beautifully with the richness of pumpkin and burrata.

Step 2: Prepare the Pumpkin

Go ahead and scoop out the seeds from your pumpkin—you can roast these later for a crunchy snack! Slice the pumpkin into wedges about 2 to 3 centimeters thick; this size allows for perfect roasting, giving you tender, melt-in-your-mouth pieces with a caramelized edge.

Step 3: Roast the Pumpkin

Set your air fryer by removing the grill plate and placing the pumpkin slices inside. Drizzle approximately 50 milliliters of oil along with the butter, then season generously with salt and pepper. Nestle two large garlic cloves around the pumpkin and pour in about 100 milliliters of water. Roast the pumpkin at 170 degrees for 45 minutes, turning halfway through. This slow roasting ensures the pumpkin becomes soft and gooey with a subtle garlicky undertone shining through.

Step 4: Glaze the Hazelnuts

Once your pumpkin has nearly finished roasting, toss the blanched hazelnuts in the air fryer basket, letting them soak up the sticky pumpkin residue. Fry them for an additional 2 to 4 minutes at 170 degrees until they’re beautifully glazed and golden brown. These hazelnuts add such a satisfying crunch and nutty aroma that rounds out the dish perfectly.

Step 5: Assemble the Dish

After roasting, take your pumpkin out and allow it to cool enough to handle. Peel off the thick skin using your hands — it should come away easily, leaving behind the tender flesh. Break the pumpkin into rustic chunks on a serving plate, then add luscious dollops of burrata on top along with the toasted hazelnuts and a drizzle of those flavorful roasting juices. Finish by spooning on your vibrant pesto and scattering those zesty pickled chilies over everything for that perfect finale.

How to Serve Roasted Pumpkin with Burrata, Hazelnuts, and Pickled Chili Recipe

Roasted Pumpkin with Burrata, Hazelnuts, and Pickled Chili Recipe - Recipe Image

Garnishes

To make your presentation pop and flavor profile sing, consider sprinkling some fresh herbs like basil or parsley on top. A light drizzle of extra virgin olive oil can add sheen and another layer of aromatic richness. For a little extra flair, a pinch of crushed red pepper flakes will amplify the mild heat from the pickled chili.

Side Dishes

This dish plays beautifully with a range of simple sides. A fresh green salad with a citrus vinaigrette balances the richness; crusty bread is perfect for soaking up all those flavorful juices, and a bowl of lightly dressed quinoa or wild rice adds satisfying body without overpowering the delicate flavors.

Creative Ways to Present

You can impress at any dinner party by serving the roasted pumpkin in individual shallow bowls or on rustic wooden boards for a communal feel. Layering burrata slices and hazelnuts atop pumpkin wedges arranged neatly creates visual appeal, while offering small bowls of pickled chili on the side invites guests to customize their heat level.

Make Ahead and Storage

Storing Leftovers

Leftover roasted pumpkin with burrata, hazelnuts, and pickled chili can be stored in an airtight container in the fridge for up to three days. Keep the burrata separate if possible to maintain its creamy texture, and reassemble just before serving.

Freezing

While roasted pumpkin freezes well on its own, burrata does not freeze effectively, as it loses its creamy consistency. You can freeze the pumpkin wedges and hazelnuts separately for up to two months, then thaw and prepare fresh burrata for best results.

Reheating

Reheat the pumpkin gently in the oven or air fryer at low heat to preserve its texture. Avoid microwave reheating as it can make the pumpkin mushy. Once warmed, add fresh burrata and pickled chili before serving for an experience close to freshly made.

FAQs

Can I use a different type of squash instead of pumpkin?

Absolutely! Butternut squash or kabocha work especially well due to their natural sweetness and texture. Just adjust roasting time slightly depending on the density.

Is burrata essential for this recipe?

Burrata provides that creamy, luscious contrast that really makes the dish shine, but if you can’t find it, fresh mozzarella or ricotta can be good substitutions, though the texture and richness will differ.

How spicy will the pickled chili be?

The pickling process mellows the chili’s heat while adding tang, so expect a bright but gentle spice. You can adjust the amount of chili or remove seeds to tame the heat further.

Can I roast this pumpkin in the oven instead of an air fryer?

Yes! Roast at 170 degrees Celsius (340°F) for about 50–55 minutes or until soft, turning halfway through to achieve that gooey tenderness.

What if I don’t have pesto or chimichurri? What else can I use?

A drizzle of good-quality olive oil mixed with fresh herbs like thyme or rosemary can work beautifully. Alternatively, a dollop of yogurt with lemon zest and garlic offers a refreshing contrast.

Final Thoughts

There’s something truly special about the Roasted Pumpkin with Burrata, Hazelnuts, and Pickled Chili Recipe that invites you in and makes you want to linger over every bite. It’s cozy yet elegant, richly textured yet refreshingly balanced. Whether for a simple weeknight treat or a dish to impress guests, this recipe promises joyful flavors and heartfelt satisfaction. I can’t wait for you to try it and make it your own culinary favorite!