Burrata with Pumpkin and Spiced Nuts

Burrata from Indaco revised
Photo by Cassidy Hurt

Newly appointed Chef de Cuisine Kevin Getzewich of Indaco in Charleston, South Carolina understands our fall pumpkin cravings and is working to satiate them with his fall Burrata, which includes, spiced nuts, honeycrisp apples, farinata, basil, and, oh yes, a trifecta of pumpkin: pickled, pureed and roasted.

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2 appetizer portions

  • 1 apple preferably Honeycrisp or Fuji
  • Pumpkin purée (recipe follows)
  • 1 whole Burrata cheese
  • Pickled pumpkin (recipe follows)
  • Roasted pumpkin (recipe follows)
  • Spiced nuts (recipe follows)
  • Pumpkin Puree
  • 2 cups pumpkin, cubed
  • 1 cup whey or whole milk
  • Salt to taste
  • Aleppo pepper to taste
  • Pickled Pumpkin
  • 2 cups pumpkin, cubed
  • 1 cup water
  • 1 cup white wine vinegar
  • 3 tablespoons sugar
  • ¼ jalepeno
  • split
  • Pinch mustard seed
  • Pinch fennel seed
  • Pinch dry oregano
  • Pinch Aleppo pepper
  • Roasted Pumpkin
  • 2 cups pumpkin cubed
  • 1 tablespoon extra virgin olive oil
  • Spiced Nuts|
  • ½ cup almonds
  • ½ cup pistachios
  • ½ cup hazelnuts
  • ½ cup pumpkin seeds
  • 1 egg white
  • 3 tablespoons sugar
  • Pinch salt
  • 1 teaspoon chili oil
  • Pinch allspice
  • Pinch cumin
  • Pinch cinnamon
  • Pinch cayenne

  • Chef’s Note: For this recipe, you will need 1 medium-sized cooking pumpkin. Begin by scooping out the seeds and cutting the remaining pumpkin into 1-inch cubes. 


  1. Cut apple into ⅛ -inch slices
  2. Spread puree onto serving dish, and add Burrata, pickled pumpkin, roasted pumpkin and sliced apple.
  3. Top with spiced nuts and serve.

 Pumpkin Puree

  1. Sauté pumpkin in sauce pan over medium heat for 10 minutes.
  2. Add milk or whey to cover pumpkin, and reduce heat to low. Continue to cook 1 hour.
  3. Once milk or whey has evaporated, puree mixture using food processor or blender
  4. Season with salt and Aleppo to taste
  5. Strain puree, and return to pot. Cook on medium heat for 30 minutes, continuing to season to taste.

Pickled Pumpkin

  1. Combine all ingredients in medium pot and bring to boil
  2. Strain liquid and cover pumpkin.
  3. Let sit covered overnight.

Roasted Pumpkin

  1. Preheat oven to 400 degrees.
  2. Place pieces of pumpkin on sheet pan and drizzle with extra virgin olive oil.
  3. Place in oven, and back 20 minutes.
  4. Remove from oven, set aside and let cool.

Spiced Nuts

  1. Preheat oven to 300 degrees.
  2. In small mixing bowl, whisk egg white into soft peaks.
  3. In separate bowl, mix remaining ingredients, and then fold in egg whites until fully coated
  4. Spread mixture onto sheet pan, and bake 45 minutes, or until mixture becomes golden brown brittle. 
  • From Chef Kevin Getzewich of Indaco in Charleston, South Carolina

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