This dish is as beautiful as it is tasty!

INGREDIENTS

• 1 medium delicata squash, seeds, and strings removed, sliced into half rings
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground black pepper
• 16 oz burrata
• 2 lemons, divided
• ¼ cup pomegranate seeds
• ¼ cup chopped fresh Italian parsley
• 1 tablespoon honey

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Toss squash with 1 tablespoon olive oil, salt, red pepper, and black pepper and roast on a baking sheet until tender – about 20 minutes.
3. Transfer squash to a serving platter and tear burrata into pieces and arrange around squash. Season burrata with a bit of salt and pepper.
4. Zest one lemon and sprinkle over burrata and squash along with pomegranate seeds and parsley.
5. Whisk remaining 2 tablespoons olive oil, zest and juice of one lemon and honey, and drizzle over the platter.

TIPS

Squash can be cooked a day ahead of time and gently warmed in the oven when ready to serve.