Burrata: roasted squash and beets with applewood smoked bacon, arugula,

Serves 4 people family style

Ingredients:

• 1ea Butternut Squash
• 1ea Delicata Squash
• 1ea Sweet Dumpling Squash
• 3ea Red Beets
• 1/2lb Applewood Smoked Bacon
• 1ea Burrata
• 1oz Baby Arugula

As needed:

• Apple Cider Vinegar
• Red Wine Vinegar
• Vegetable Oil
• Extra Virgin Olive Oil
• Shallots
• Garlic
• Fresh Thyme
• Kosher Salt
• White Pepper

To prepare:
Roast the squash in a 325 degree oven and remove each when fork tender. Let them cool slightly then remove the skins if desired. Place the beets in a pan with a clove of garlic, half of a shallot, a few fresh thyme sprigs, a splash of red wine vinegar, and enough vegetable oil to coat. Season with Salt and pepper. Roast covered in a 325 degree oven until fork tender. Allow the beets to cool for a few minutes, then remove the skins by rubbing them off with a kitchen towel. Cook the bacon on cookie sheets in a 350 degree oven until crispy, cool then chop into rough cut pieces.

To serve:
Allow burrata to sit at room temperature for an hour or so. Cut the squashes and beets into desired shapes and sizes. Warm them in the oven along with the bacon. Dress the beets, squash, and arugula with apple cider vinegar, extra virgin olive oil, salt and pepper. Plate on a large platter. Cut the burrata into pieces and place around the platter allowing the creamy center to finish dressing the salad.