Sweet, smoky roasted squash meets creamy burrata, silky Jamón Ibérico, and a crunchy, warmly spiced walnut-and-pumpkin-seed topping. Finished with fresh orange zest and a splash of sherry vinegar, it’s a cozy fall centerpiece with just the right balance of sweet, savory, and tangy.

Ingredients:

For the Squash:

• 2 medium honeynut squash
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
  

For the Spiced Walnut-Pepita Crunch:

• ½ cup walnuts, roughly chopped
• ½ cup raw pumpkin seeds
• 2 tbsp sesame seeds
• 1½ tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp cinnamon
• ¼ tsp cayenne
• ½ tsp kosher salt
• 1 tbsp finely chopped fresh rosemary or thyme
• 1 tsp finely grated orange zest
  

For Finishing:

• 8 oz burrata, preferably at room temperature
• 2 oz Mercado Famous 50% Ibérico Jamón
• 1 tbsp sherry vinegar
• 1 tsp honey
• 1 tbsp extra-virgin olive oil, plus more for drizzling
• Flaky salt
• Freshly cracked black pepper
• Additional orange zest
• Fresh thyme or rosemary
  

Directions:

1. Get roasting. Preheat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and cut into thick wedges. Toss with olive oil and all the spices, salt, and pepper. Roast for 30–40 minutes, flipping halfway, until tender and beautifully caramelized.
2. Make the crunch. Lower the oven to 325°F. Mix the walnuts, pumpkin seeds, and sesame seeds. Toss with the maple syrup, olive oil, spices, and salt. Spread on a parchment-lined sheet pan and bake for 8 minutes. Stir, press into clusters, and bake another 5–7 minutes until golden. Cool completely, then break into pieces and toss with orange zest and herbs.
3. Whisk it up. Mix the sherry vinegar, honey, olive oil, and a pinch of salt. This little dressing cuts through all that creamy, sweet goodness.
4. Bring it together. Arrange the warm squash on a platter. Tear the burrata over the top, followed by pieces of Jamón Ibérico. Drizzle with the dressing, then pile on the walnut-pepita crunch.
5. Finish strong. Add fresh orange zest, herbs, cracked black pepper, flaky salt, and a final drizzle of olive oil. Serve immediately with crusty bread and watch it disappear.