Cut the pumpkin into thin slices, depriving it of peel and seeds.
Place them in a baking tray lined with parchment paper and lightly oleatele.
Cook at 200 ° C for 15 minutes and let cool.
Cut the burrata into slices, prepare the thyme and chop the hazelnuts coarsely.
Compose the millefoglie putting the first slice of pumpkin in the serving dish.
Salt lightly and cover with the burrata, rubbing it a bit with your fingertips.
Add a little oil, thyme and hazelnuts.
Cover with the second slice of pumpkin and repeat the steps until the ingredients finish.
Your pumpkin millefeuille with burrata is ready to be served.
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