Chanterelle Mushroom and Butternut Squash Tart with Burrata - SippitySup

Ingredients

• 8 ounces disc chilled pie dough (recipe of your choice)
• all-purpose flour (as needed for rolling)
• 1 pound peeled, butternut squash (cut into ½‑inch dice)
• 4 tablespoons olive oil (divided)
• coarse salt and freshly ground pepper (as needed)
• 1 pound chanterelle mushrooms (chopped into bite size chunks)
• 3 tablespoons unsalted butter (divided)
• 1 medium shallot (peeled, halved and thinly sliced)
• 1/8 teaspoon ground nutmeg
• ½ cup balsamic vinegar
• 8 ounces fresh burrata (2 balls)
• 2 tablespoons thinly sliced fresh sage leaves