Cozy Roasted Butternut Squash With Burrata Recipe By Ina Garten - Worth Pinning

Ingredients

• 16 to 24 oz (454 to 680 g) burrata
• 3 lbs (1.36 kg) butternut squash, ¾-inch diced
• ¾ cup (120 g) dried cranberries (3 oz)
• ¾ cup (180 ml) dry Marsala wine
• ⅓ cup (45 g) roasted, salted Marcona almonds, coarsely chopped
• 2 oz (57 g) microgreens
• 2 tbsps good olive oil
• ¼ cup (50 g) light brown sugar, lightly packed
• 2 tsps (¼ stick or 9 g) unsalted butter, diced
• ½ tsp crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Aged balsamic vinegar