Roasted Pumpkin with Burrata, Hazelnuts, and Pickled Chili Recipe
A delicious and comforting recipe featuring tender roasted pumpkin served with creamy burrata, pickled chili, and glazed hazelnuts. Cooked in an air fryer for a perfect caramelized texture, this dish balances sweet, tangy, and savory flavors, making it a perfect appetizer or light meal for two.
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Total Time: 58 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Air Frying
- Cuisine: Modern European
- Diet: Vegetarian
Ingredients
Scale
Pickled Chili
- 1 large chili, thinly sliced
- ½ teaspoon sugar
- large pinch of salt
- juice of 1 lime
Roasted Pumpkin
- 500g pumpkin, seeds removed and cut into 2–3cm thick wedges
- 2 garlic cloves, whole
- 20g butter
- approx. 50ml oil
- salt and pepper, to taste
- 100ml water
Glazed Hazelnuts
- 45g blanched hazelnuts
To Serve
- Burrata cheese, quantity as desired (typically one small ball for 2 servings)
- Pesto or chimichurri, to taste
Instructions
- Pickle the chili: Thinly slice the chili and place it into a bowl. Add ½ teaspoon of sugar and a large pinch of salt. Squeeze over the lime juice and set aside to rest, stirring occasionally to allow the flavors to develop.
- Prepare the pumpkin: Remove the seeds from the pumpkin (which can be roasted separately as a snack). Cut the pumpkin into wedges approximately 2-3cm thick, ensuring even sizes for uniform cooking.
- Air fry the pumpkin: Remove the grill plate from your air fryer. Lay the pumpkin slices in the air fryer basket or tray. Drizzle about 50ml of oil over the pumpkin, add the butter, and season with salt and pepper. Pour in 100ml of water to keep the pumpkin moist during cooking. Nestle the two whole garlic cloves around the pumpkin. Cook at 170°C for 45 minutes, turning the pumpkin halfway through, until it becomes soft and gooey.
- Glaze the hazelnuts: Add the blanched hazelnuts to the air fryer basket coated with sticky residue from the pumpkin. Air fry them for an additional 2-4 minutes at 170°C until they are golden brown and glazed.
- Cool and peel the pumpkin: After cooking, remove the pumpkin from the air fryer and allow it to cool until it is safe to handle. Using your hands, peel away the thick pumpkin skin carefully.
- Assemble the dish: Break the peeled pumpkin into pieces on a serving plate. Add the burrata cheese on top, scatter the glazed hazelnuts, drizzle over the roasting juices, and add a dollop of pesto or chimichurri. Finish by sprinkling the pickled chilies over the top and serve immediately.
Notes
- If you prefer a spicier dish, leave the chili seeds in before pickling.
- You can roast the pumpkin seeds separately for a crunchy snack or garnish.
- Adjust the amount of butter and oil to suit your taste for richness and texture.
- Pesto or chimichurri can be substituted with basil oil or a herb vinaigrette.
- Letting the pumpkin rest after cooking helps the flavors settle and the texture firm up for peeling.
Keywords: roasted pumpkin, burrata, pickled chili, glazed hazelnuts, air fryer, appetizer, vegetarian