This Roasted Delicata Squash with Burrata and Sage is an easy vegetarian appetizer or side dish for your holiday table. This dish can be mostly prepped ahead of time – the only thing that needs to be cooked is the squash and that can be roasted ahead of time and reheated right before serving.
Preheat oven to 400 degrees. Cut the squash into 1/2 inch rounds and use a spoon to scoop out the pulp-y inside from each round. If you end up with some squash pieces that are thicker than others, cut the thicker pieces in half to make moons. Transfer to a baking sheet.
Drizzle olive oil, salt, smoked paprika, cinnamon, and black pepper over the squash and toss to coat. Spread the squash out into an even layer (this may take 2 baking sheets depending on the size) and bake for 20-25 minutes, flipping halfway through, until the squash is soft and caramelized.
Remove from oven and transfer to a serving platter (if serving right away. If not, let cool and then store in an airtight container until ready to serve). Tear the burrata into bite size pieces and arrange around the squash. Sprinkle the chopped sage over it all and drizzle with a little olive oil, flaky sea salt, and freshly ground black pepper.
Serve as a side to be enjoyed with forks and knives or as an appetizer as a topping for crackers.