Squash carpaccio with burrata

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 393 Kcal, 12g Protein, 19g Carbohydrates, 31g Fat


  • Squash
  • 1 dl water
  • 1 dl white wine vinegar
  • 1 red chilli, deseeded, cut into rings
  • 2 tbsp olive oil
  • 1 tsp ginger, finely grated
  • 0.25 tsp salt
  • 300 g squash (e.g. butternut), cut into approx. 3 mm slices
  • 0.5 tsp ground coriander seeds
  • 1 tbsp sugar
  • To serve
  • 2 burrata (150 g each)
  • 0.25 tsp sea salt
  • a little pepper
  • 140 g pomegranate seeds
  • 40 g hazelnuts, coarsely chopped

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  • Squash

    Bring the water to the boil in a wide pan along with all the other ingredients up to and including the salt. Add the squash, cover and simmer over a low heat for approx. 5 mins. Remove the pan from the heat and leave the squash to cool in the stock.
  • To serve

    Plate up the squash, halve the burrata, place on top, drizzle with a little stock, season. Garnish with the pomegranate seeds and hazelnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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