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.