2 Butternut squash
2 Burrata balls
Mala Spice Blend
4 Tbsp Szechuan Peppercorns
4 Tbsp Szechuan chili pepper flakes
2 Tbsp Whole cumin seeds
2 Tbsp Whole fennel seeds
2 Tbsp Whole coriander seed
2 Tbsp Kosher salt
2 Tbsp Sesame seeds
1 Tbsp MSG (optional)
1 Cup Mint
1 Cup Cilantro
1 Cup Thai basil
3 Tbsp Drizzle
1 Tbsp Lemon juice
1 Tbsp Kosher salt
Active Time: 1 hr
Full Time: 1 hr
For the mala spice blend—take all your spices and lightly toast them in a sauté pan. Once toasted and fragrant, put them into a plate and let them cool. Then place the spices into a strong blender or spice grinder and make into a powder.
For the squash—Preheat your oven to 400F.
As your oven is preheating, peel the butternut squash, remove the seeds, and lather them with Sizzle.
Once covered in Sizzle, sprinkle the mala spice blend until both sides of the squash are covered. Sprinkle on another 2 tablespoons of salt.
Put your butternut squash on a baking sheet and roast them in the oven for 40 minutes.
At 40 minutes, check to see if the squash is fully cooked. A fork should easily slide into the butternut squash, but they should not be too tender either.
Once they are cooked, pull them out and let them rest.
When you are ready to serve, slice the butternut squash into 1⁄2 inch slices. Try to keep the shape of the squash intact for the final plate up.
Get the herbs for the salad and roughly chop them. Put all the herbs in a small mixing bowl and mix with the Drizzle, salt, and lemon juice.
Place your butternut squash on a serving dish and place one half of the burrata cheese into the pocket that once held the butternut squash seeds.