Burrata butternut bites
Makes: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Burrata butternut bites
These wintry bruschetta bites are easy to prep ahead. Don’t skip the crispy sage – it adds a burst of flavour that goes with the sweetness of the squash.
Makes: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
166Kcal
Fat
8gr
Saturates
3gr
Carbs
17gr
Sugars
3gr
Fibre
3gr
Protein
6gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g peeled butternut squash, cut into 2cm cubes
- 3 tbsp olive oil
- 5 small slices walnut bread, halved
- 1 garlic clove, halved
- about 10 sage leaves
- 1 x 150g burrata*, drained
Step by step
Get ahead
Roast the squash and prep the toasts up to 4 hours ahead (keep at room temperature). Assemble the toasts up to 1 hour before serving them.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the squash with 1 tablespoon of oil in a roasting tin, season and roast for 30 minutes, or until soft and starting to caramelise. Set aside.
- Meanwhile, put the bread on another tray and drizzle with 1 tablespoon of oil. Bake for 8-10 minutes, until golden and toasted. When cool enough to handle, rub each slice with the cut side of the halved garlic clove. Leave to cool completely. See ‘Get ahead’ tip.
- Heat the remaining oil and fry the sage leaves until crispy. Spread each toast with burrata, then top with the squash and a crispy sage leaf to serve. *Use vegetarian cheese if required.
