Method:
Preheat oven to 180C
Using a heavy based pan — I use a 20 cm diameter cast iron fry pan — melt butter and add honey, mix. Arrange butternut slices on top in a neat overlapping pattern. Season with salt and pepper and cook on medium heat for about 10 minutes or until you don't see any more liquid bubbling on the sides and the honey and butter have created a light caramel. Place the pastry on top, tucking round the edges of the squash, prick all over with a fork to prevent the pastry from puffing too much and bake for 20-30 minutes until golden.
Cool down for 10 minutes. Place a serving plate over the top of the pan and carefully invert onto plate. Garnish with basil leaves, hazelnuts and kasundi. Place burrata ball in the middle and drizzle with olive oil. Sprinkle burrata with salt and freshly ground pepper. Slice and serve warm.
