If you don’t speak Italian, you probably don’t know that Zucca means Pumpkin squash. Growing up on the Island of Malta with monthly trips to Italy, it’s one of those words I picked up along the way.
I complete forgot about the word, Zucca, until I was in a small boutique-type Italian restaurant in Washington DC recently. Much to my surprise Zucca was on the menu. They prepared it with burrata, a fresh Italian cheese which is a combination of mozzarella and cream. Burrata is most commonly found in southern Italy. Burrata is not in everyday markets in the USA so I used pearl mozzarella for my Zucca and Pear Salad. I also used butternut squash instead of pumpkin.
You won’t be sorry making this easy and highly impressive salad.Print
- 1/4 butternut squash
- 2 fresh pears
- 24 pear mozzarella cheese pieces
- 1 cup of fresh mixed greens
- drizzle of balsamic vinegar
- 2 TBS extra virgin olive oil (for baking squash)
- drizzle of extra virgin olive oil
- Salt and pepper
- Preheat oven to 400°
- Remove seeds from squash and slice about 1 inch thick
- Place squash on a parchment paper line cookie sheet and drizzle with the 2 TBS of olive oil and salt and pepper liberally.
- Bake for 15 minutes.
- While squash is roasting, peal and slice pears.
- Place 1/3 of the fresh greens on three plates.
- Add 2-4 slices of the roasted squash.
- Add 8-10 slices of sliced pear.
- Add about 8 of the mozzarella piece on top of the salad.
- Drizzle balsamic vinegar around the outside rim of each plate.
- Drizzle the tops of each salad with olive oil.
- Salt and pepper lightly.
- Category: Salad
- Cuisine: Italian