I love autumn with all it’s beautiful colours and rich and flavourful fruits and veggies. I think it’s my favourite season. So this recipe, is like a warm autumn day in September. It’s the ultimate autumn salad with roasted butternut squash, radicchio and burrata. It’s so simple but yet so complex in taste.
Of course this recipe is perfect for all fructose malabsorption sufferers. All pumpkin types are fructosefree and perfect for a fructosefree diet.
Simply beautiful autumn salad with roasted butternut squash and burrata
Preheat the oven dot 170°C. Cut the butternut squash in half and remove the seeds. If you like peel the butternut squash and cut it into eighths. Put some baking parchment on a baking tray and lay the butternut squash out. Drizzle olive oil over it and sprinkle with fleur de sel. Sprinkle with thyme and pepper and rub it all in. Put the tray into the oven and roast for 25 - 30 minutes, or until edges start to brown.
Meanwhile wash the radicchio and rucola and lay out to dry on some kitchen paper. Chop the roasted almonds.
For the dressing: Mix 2 tbsp of olive oil, white wine vinegar, juice of a lime and rice syrup.
Divide the roasted butternut squash on your plates. Arrange the radicchio and rucola. Add the burrata and sprinkle with chopped almonds. Drizzle with dressing and sprinkle with a few left over thyme leaves. Enjoy!
