Burrata with Balsamic & Honey Glazed Butternut Squash and Pomegranate Seeds


When it comes to entertaining friends or family, my preference goes into making simple dishes so that I can also enjoy their company, instead of being fully occupied in the kitchen. This is a super easy appetizer that you can make in advance and just garnish before serving. I sliced the butternut into very small cubes and then glazed it in a pan with balsamic vinegar and honey. It goes so well with the creamy burrata and the slight tartness of the pomegranate seeds. This is a perfect use for burrata this fall/winter.


This recipe is for one burrata, but you can always double or triple it if you are feeding a large crowd.


For the glazed butternut squash:

2 cups of finely cubed butternut squash

1 ½ tablespoons of olive oil

Pinch of salt

Pinch of cayenne

2 tablespoons of balsamic vinegar

1 ½ teaspoons of honey


1/4 cup of pomegranate seeds

1 baguette, sliced and toasted with olive oil

Chili flakes

Garden cress

A drizzle of olive oil


To make the glazed butternut squash, place the olive oil in a large pan over medium heat. Once the oil is hot, add the diced butternut squash, salt and cayenne. Cook for about 4 minutes, stirring from time to time. Then add the balsamic vinegar and cook for an extra 3 minutes until it has reduced, don’t forget to stir. Finally add the honey and cook for an extra 2 minutes. Taste it and adjust the salt and cayenne to your liking. Transfer it to a bowl and allow it to cool down a bit.

In the meanwhile, toast the bread with some olive oil.

To serve, place about ¾ of the butternut squash on a plate. Place the burrata on top. Add the remaining butternut squash on top of the burrata. Finish with a sprinkle of chili flakes, garden cress and a drizzle of olive oil. Serve with the toasted bread. Enjoy!

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Baked Coconut Oatmeal


One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings. I used half brown sugar and half coconut sugar; because I ran out of coconut sugar but you can use either of them.

This recipe is enough for a 23 x 23 cm baking dish.


¼ cup of melted coconut oil, cooled

1 cup of milk of your choice (I used a coconut-rice milk)

3 cups of rolled oats (Here they are called haver-vlokken)

½ cup of dried unsweetened coconut

2 eggs

1 ½ teaspoon of baking powder

Pinch of salt

1 teaspoon of vanilla extract

¼ cup of coconut sugar

¼ cup of brown sugar


Preheat your oven to 180C/350F. Line your oven dish with parchment paper.

In a large bowl, whisk the eggs, vanilla, sugars, baking powder and salt. Then add the cooled melted coconut oil and milk, and whisk to combine.

Finally add the oats and dried coconut. Mix well.

Pour it into the prepared baking dish and spread it evenly.

Bake it for 40 minutes till golden on top.

Serve with milk or yogurt of your choice.

You can keep it the fridge, covered for up to 3 days.

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