Delicata Squash with Burrata and Toasted Pistachios

Preheat the oven to 425°F. Place squash slices into a mixing bowl and toss with 1 Tbsp olive oil and salt; place on a sheet tray in a single layer. Roast until the edges are well browned and the flesh is soft, about 15 minutes.

While squash is in the oven, combine pistachios and olive oil and sauté over medium heat, stirring frequently until fragrant and nutty, about 3 minutes.

Add coriander seeds and sauté while continuing to move the pan so they don’t burn. Cook until the coriander is golden brown and remove from heat. Season with salt and pepper.

Place burrata in the middle of a ceramic platter. Remove squash from oven and arrange around the burrata. Pour the spiced pistachio oil over the burrata and delicata squash. Garnish with parsley leaves and serve immediately.

NOTE: If burrata isn’t available, a high quality fresh mozzarella or even fresh ricotta, drained well, will work in a pinch. The coarse grind of pink Peruvian salt gives a nice texture. Late Harvest Black Peppercorns have a fruity spicy flavor, adding another dimension to the dish. Be careful not to walk away from the pan when the nuts and seeds are toasting in the oil, as they can burn quickly.