Roasted Summer Squash + Burrata Plate with Red Wine Vinaigrette

Pair anything with fresh, creamy burrata, and it’s going to be good. Summer squash is no exception, and with the squash pretty much erupting from our garden, roasting it up to pair with some fresh burrata is how I’m keeping things easy. This Roasted Summer Squash + Burrata Plate with Red Wine Vinaigrette falls into the category of quick + easy, but has all the vibes of a very satisfying girl dinner meets that’s light and refreshing, but still has cheese and bread. It was everything I wanted for a home cooked meal that took almost zero effort, and was still leave nothing on the plate good.

 
 

To take it to the next level, I added a vinegary pop. Red wine, garlic, and Dijon whisked together and drizzled over the top. Acidic + refreshing + so simple. It almost added this marinated flavor to the dish. And what good is a bread + burrata dish without a sauce? This vinegary situation is the sauce, and I love mopping up every last bite of it with the bread, and pairing it with the tender squash + burrata.

Last little touch was topping everything with the holy trinity of burrata dishes - pine nuts + basil + EVOO. They’re the 3 ingredients that always seem to have a place when it comes to final touch on burrata, and they’re kind of like my crutch in these dinner situations.

Very simple. Very fun to eat. Summer-y + light + the perfect use for my plethora of garden squash.

 
 

For the squash + burrata plate

  • 1 large Summer squash or 2 medium squash, cut into ribbons

  • EVOO

  • Salt + pepper

  • pinch of red pepper

  • 2-3 balls of burrata

  • 1 tbsp toasted pine nuts

  • 1 tbsp fresh basil, thinly sliced

  • Fresh baguette, thinly sliced

For the red wine vinaigrette

  • 3 tbsp red wine vinegar

  • 2 garlic cloves, minced

  • 1 tbsp Dijon

  • 1 tbsp EVOO

Preheat the oven to 375. Line a baking tray with parchment and set aside.

In a bowl, toss together squash with a drizzle of EVOO, a pinch of salt and pepper, and a pinch of red pepper flakes. Lay the squash on the baking sheet, baking for 20 minutes on each side. The squash should be tender + lightly browned.

As the squash bakes, make the vinaigrette by whisking together all of the ingredients until emulsified. Set aside until you’re ready to plate up the dish.

To plate up the dish, lay the squash on the plate. Top with burrata, tearing the burrata into large chunks during plating. Drizzle with the red wine vinaigrette. Finish by sprinkling on the pine nuts + basil, and drizzle with a little bit of EVOO. Serve with crusty bread, and you’re ready to eat.

Lesley ZehnerComment