By Trent Blodgett


The beautiful striped skin of my favorite squash adds to the beauty of this autumnal dish. Soft burrata, crunchy pistachios, and sweet squash brought out by literally a little salt, pepper, and coriander, make this an easy go-to for any fall celebration. The technique of blooming the spices and pistachios in the oil not only adds a wonderful crunchy texture but also create an infused oil that acts as the dressing.

Prep time: 15 minutes

Cook time: 15 minutes

Serves 4


Sheet pan or cookie sheet lined with parchment paper

Mixing bowl

Medium sauté pan

Large ceramic platter


  • Delicata squash is one of a handful of winter squashes that doesn’t have to be peeled, the skin soft or “delicate” enough to eat
  • Lining your pan with parchment isn’t 100% essential, but it makes for easy cleanup
  • 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.


2 Delicata squash, cut in half lengthwise, seeded and sliced into ½” thick slices


1/3 cup raw, unsalted pistachios, shelled

1 Tbsp coriander seeds

Pinch of Pink Peruvian Salt

A couple of grinds of Late Harvest Black Peppercorns

3 Tbsp olive oil

Italian flat leaf parsley for garnish washed, dried and picked


1. Preheat oven to 425℉

2. 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.

3. Roast until the edges are well browned and the flesh is soft about 15 minutes.

4. 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.

5. Add coriander seeds and sauté while continuing to move the pan so they don’t burn.

6. Cook until the coriander is golden brown and remove from heat.

7. Season with salt and pepper.

8. Place burrata in the middle of a ceramic platter.

9. Remove squash from oven and arrange around the burrata.

10. Pour the spiced pistachio oil over the burrata and delicata squash.

11. Garnish with parsley leaves and serve immediately.

DELICATA SQUASH WITH BURRATA AND TOASTED PISTACHIOS was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.