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Preheat the oven to 425 degrees F. On a baking sheet, toss together the squash, 2-3 tablespoons olive oil, honey, agrodolce, 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.
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