Roasted Delicate Squash with Autumnberry Salt and Burrata
2 Delicata squashes 2 1/2 teaspoons Autumnberry Salt 2 tablespoons maple syrup 3 tablespoons extra virgin olive oil For 2-ounce balls of fresh Burrata cheese, or one 8-ounce ball, quartered, at room temperature 1 ounce microgreens Syrupy balsamic vinegar, for drizzling Preheat the oven to 375 F. Line a small roasting pan with aluminum foil. Cut the Delicata squashes in half lengthwise. Scoop away all the seeds and any stringy pulp. Arrange the halves, flesh-side-facing up, in the roasting pan. Combine the Autumnberry salt, maple syrup, and olive oil in a small mixing bowl. Spoon a generous tablespoon on...