INGREDIENTS
2
Acorn squash, wedges
1/2 cup
Pomegranate arils
4
Sage, fresh leaves
2 tbsp
Honey
1 tbsp
Brown sugar
1
Kosher salt and pepper
1/2 tsp
Red pepper flakes
1
Olive oil, extra virgin
1/2 cup
Hazelnuts, roasted salted
2
balls Burrata cheese
4 tbsp
Butter