Squash: Roast the squash whole, each wrapped in 2 sheets of aluminum foil, for 40 minutes to 1 hour in the bottom of the oven. Check the cooking regularly. The flesh should be soft but hold its shape. Leave the squash for 10 minutes and then remove the seeds with a large spoon. Allow to cool. Cut into irregularly shaped pieces, max 2x2 cm.
Burrata: Season the burrata pieces in a bowl with fleur de sel / pepper / olive oil. Creamy burrata: Mix the burrata in a blender with lemon juice / olive oil / salt / pepper. The resulting cream must be smooth and homogeneous. Put into a piping bag. Roasted pumpkin seeds: Dry oven 40 minutes at 130 °C. Shake the pumpkin seeds during cooking to ensure even browning. Herb vinaigrette: Honey 300g, salted soy sauce 500g, sweet soy sauce 200g, olive oil 800g, roasted peanuts (130 °C 30 minutes dry oven), chopped parsley, finely chopped thai scallions.
Presentation: 3 spoonfuls of burrata and 5 to 6 pieces of squash, herb vinaigrette (mix well), 3 dots of creamy burrata, roasted pumpkin seeds, chopped scallion, pepper, mizuna