Ingredients
Scale
For the Squash:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1 small delicata squash, seeded and sliced
- Salt and pepper
To Serve:
- 8 1-inch thick slices of crusty bread
- 1 tablespoon olive oil
- 1 garlic clove, peeled and left whole
- 8 oz burrata cheese
- Drizzle of balsamic vinegar
- Smoked sea salt and black pepper
- Toasted pepitas
- Toasted slivered almonds
Instructions
For the Squash:
- Heat a large skillet over medium heat and add the oil and butter. Season the squash with salt and pepper and add it to the pan in an even layer.
- Sprinkle the brown sugar over the squash, turning the squash over to evenly coat, and then cook until the squash is golden and caramelized, about 4 minutes per side. Remove from the skillet and allow to cool slightly.
To Serve:
- Wipe out the skillet used for the squash and return it to medium heat. Add the olive oil. Once it is hot, add in the sliced bread and cook for 2-3 minutes per side, or until golden and toasted.
- Carefully remove the bread from the pan and while it is still warm, rub it liberally with the whole garlic clove.
- Place the bread on a serving plate. Top with the burrata cheese and then arrange the caramelized squash over top.
- Drizzle balsamic vinegar over everything and season, to taste, with a sprinkle of smoked sea salt and black pepper.
- Garnish with the toasted nuts and serve immediately.