Prato Roasted Butternut Squash Salad with Burrata and Pistachios and Brown Butter; Photography by Michael Pisarri

ROASTED BUTTERNUT SQUASH SALAD WITH BURRATA AND PISTACHIOS AND BROWN BUTTER VINAIGRETTE

Serves 4

ROASTED BUTTERNUT SQUASH

• 1/2 peeled and scooped-out butternut squash, cubed into 1 inch pieces
• canola oil to roast
• salt and black pepper to taste

PREPARATION: Heat oven to 400 degrees, while tossing cubed squash with drizzles of canola oil and salt and pepper. Roast squash for about 20 minutes or until nicely caramelized and easily pierced with a knife, and then cool to room temperature.

BROWN BUTTER VINAIGRETTE

• 1/8 stick butter
• 1/4 cup extra virgin olive oil
• 1/4 cup Italian red wine vinegar
• salt and black pepper to taste

PREPARATION: Brown the butter in a pan and let cool. Next, combine the melted butter with the olive oil in a bowl and slowly whisk in the vinegar. Season to taste.

SALAD WITH BURRATA AND PISTACHIOS

• 1/2 cup red onion, julienned
• 2 cups arugula
• 4 ounces burrata cheese
• 1 cup toasted pistachios, crushed

PREPARATION: After the squash cools, toss arugula, red onion, and squash with vinaigrette and plate. Top each salad with 1 ounce burrata, and then 1/4 cup of toasted pistachios. Season with black pepper.