Ingredients

4 tablespoons unsalted butter, melted

1 tablespoon minced shallot

1 garlic clove, minced

1/2 teaspoon thyme leaves

Kosher salt

Pepper

Two 1 1/2-pound acorn squash, halved lengthwise, seeds discarded

2 tablespoons extra-virgin olive oil

1 tablespoon aged balsamic vinegar

4 cups baby greens (2 ounces)

1/4 small red onion, thinly sliced and rinsed under cold water

One 1/2-pound ball of burrata

Cracked black pepper, for garnish

Flaky sea salt, for garnish

Preparation

Preheat the oven to 425°.

In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper.

Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and tender. Transfer to plates.

In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces.

Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.