Pepita Burrata Butternut, Hibiscus
Photo: Alexandra Rowley
This recipe plays with a bright pink, tart natural powder. It’s visually stunning and adds a nice little bite to the recipe. Hibiscus is a flower. Many traditional cultures make those flowers into a tart tea that tastes somewhat like cranberry. The flowers of the plant are dried and ground into a powder, as it’s used here. If your local market doesn’t sell hibiscus powder but has a pure hibiscus tea, you can grind it to a powder in your coffee maker and use that in the recipe. Sumac is similarly tart though not as brightly colored and you could substitute that in this recipe.
1 Butternut or Kobocha squash (about 3 pounds), cut in wedges
4 tablespoons extra virgin olive oil
3 branches fresh herbs such as thyme, rosemary or oregano
salt and freshly ground pepper, to taste
¾ cup pumpkin seeds or pepitas
1 tablespoon hibiscus powder, divided
2 bunches dandelion, arugula or puntarelle
2 teaspoons Dijon mustard
1 ½ teaspoons freshly squeezed lemon juice
1 ½ teaspoons sherry vinegar
12 ounces burrata cheese, cut in 6 pieces
Heat the oven to 375 degrees. Drizzle the squash with 1 tablespoon olive oil, herbs, salt and pepper. Roast for about 35 minutes, until the squash is golden and cooked through, peel off the skin.
Toss the pumpkin seeds with ½ teaspoon fine sea salt, and 1 teaspoon olive oil. Roast them on a baking sheet until seeds are toasted and golden. While they’re still hot, toss them with half of the hibiscus powder.
Make the dressing: whisk the mustard, lemon juice, vinegar, olive oil and a big pinch of salt until well combined. Whisk in the remaining hibiscus powder. Toss the greens with the dressing, divide among 6 plates. Divide the pieces of squash and burrata among the plates, sprinkle with the pumpkin seeds, grind a bit of fresh pepper over each salad and serve.