Roasted Acorn Squash With Garlic Butter And Burrata

• 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

1. Preheat the oven to 425Au0b0.
2. In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper.
3. 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.
4. 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.
5. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.a

unsalted butter, shallot, garlic, thyme, kosher salt, pepper, acorn, extravirgin olive oil, aged balsamic vinegar, baby greens, red onion, burrata, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/roasted-acorn-squash-with-garlic-butter-and-burrata-58396011 (may not work)