Quality Is Our Priority
The Caputo family and team take pride in visiting each and every supplier of our raw materials to ensure the best possible ingredients for our consumers. Whether it’s lunch with our farmers or a day in the factory making cheese,
the Caputo team is dedicated to the finest dairy ingredients.
Butternut Squash Bells
with Burratini & Pesto
1 butternut squash bottom
2 pieces of Burratini
4 ounces basil pesto
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.