Roasted Acorn Squash with Pomegranate and Burrata

Directions

1. Preheat the oven to 425 degrees F. On a baking sheet, toss together the squash, 2-3 tablespoons olive oil, honey, balsamic, sriracha, garlic and a pinch each of kosher salt and pepper, tossing to coat. Transfer to the oven and roast for 30-40 minutes, until the squash is golden and tender, turning halfway through cooking. Arrange the squash on a serving platter and break the burrata over the top. Drizzle with 1 tablespoon olive oil and season the burrata with salt and pepper. Sprinkle the sage and pomegranate over top. If desired, drizzle with a little honey.