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Butternut Squash Bells 

with Burratini & Pesto



1 butternut squash bottom

2 pieces of Burratini

4 ounces basil pesto

Olive oil

Salt and pepper to taste



Pre-heat your oven to 425˚F. Scoop out the

seeds and stringy bits from the squash.

Drizzle squash with olive oil, and season

with salt and pepper. Place cut side down

on a parchment-lined cookie tray and put in

the over for 45 minutes, or until the squash

is fork-tender. While squash is roasting, pull

the Burratini out of the fridge to temper.

Remove squash from baking sheet, and

place on serving plate or bowl. Place

Burratini in the squash cup, cut open, and

drizzle with pesto.


Butternut Squash, Burratini & Pesto 490x
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