Ingredients:
1 kg butternut squash
1 onion
1 whole head of garlic
30 ml olive oil
A knob of butter
50 g ricotta
50 g burrata
Pumpkin seed oil
Fresh chives
250 g Istrian *fuži*
3 l water
Preparation
Cut the pumpkin in half and remove the seeds.
Place the pumpkin on a baking sheet, adding the onion (cut in half) and the garlic. Season with salt and pepper, and drizzle everything with olive oil.
Roast at 180°C for 35 minutes.
After roasting, let the pumpkin cool slightly.
Place the roasted pumpkin, ricotta, butter, and a little water into a blender. Blend until the mixture has a velvety, creamy texture.
Cook the Istrian *fuži* pasta according to the package instructions, drain, and combine with the pumpkin sauce.
Serve with creamy burrata, freshly chopped chives, and a few drops of pumpkin seed oil.
Serving
About the author of the recipe
Stjepan Vukadin
Stjepan Vukadin poznati je hrvatski kuhar, kojeg već nekoliko sezona gledamo kao člana žirija hrvatskog MasterChefa. Rođen i odrastao u Dalmaciji, Vukadin spaja tradiciju s modernim tehnikama, istražujući lokalne okuse i namirnice koje obogaćuje kreativnim pristupom. Njegovi recepti odišu mediteranskom dušom i prilagođeni su ljubiteljima autentičnih i inovativnih okusa, čime unosi dašak svoje kulinarske strasti u svako jelo.
