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🎃🎃 Pumpkin with roasted tomates and burrata 🎃🎃

This dish was inspired by a great food geekout talk with @tyler_turd on a Friday evening. Combining so many different flavors may seem unusual, but if you think about what kind of flavor (salt, acid, fat, sweetness, umami) what component contributes, this dish makes so much sense!

Roasting the tomatoes in the oven with Chinese garlic really brings out the umami flavor that tomatoes possess.

Time: 3/5

Difficulty: 2/5

Ingredients (1-2 persons):

- 300g butternut squash or hokkaido, cubed

- 1 big onion, diced

- 2-3 stalks of (farmers market) cherry tomatoes

- 1 clove of garlic

- maple syrup

- olive oil

- 1 ball of burrata

- extra: laoganma chilli sauce


  1. Fill a roasting pan with the tomatoes and the garlic clove, which has been cut into 2 halves. Cover with olive oil and put it into the oven on about 220°C

  2. Roast the pumpkin cubes with the onions in a pan on medium heat . Wait until soft.

  3. Add light soy sauce until the bottom of the pan is covered and add 2 Tbsp of maple syrup. Stir well.

  4. Take out the tomatoes when they have popped open and gotten a lightly roasted color.

  5. Arrange the pumpkin and tomatoes on a plate. Add the burrata on top and add some olive oil, salt and pepper.

  6. Garnish with some laoganma (optionally mixed with mirin, soy sauce, sugar and garlic) and devour this umami bomb using some fresh 🍞

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