Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cubed butternut squash on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss well to coat the squash evenly.
3. Roast the squash for 25-30 minutes, or until it is golden brown and fork-tender. Turn the pieces halfway through for even roasting.

Step 2: Prepare the Hazelnut Sage Brown Butter

1. In a small saucepan, melt the butter over medium heat. Once the butter begins to foam, add the chopped hazelnuts and sage leaves.
2. Cook, stirring frequently, until the butter turns a light golden brown and smells nutty. Be careful not to burn it—this should take about 3-5 minutes.
3. Once the hazelnuts are toasted and the sage leaves are crispy, remove the pan from heat. Stir in the lemon zest and a pinch of salt.

Step 3: Plate the Dish

1. Transfer the roasted butternut squash to a serving platter.
2. Tear the burrata gently and place it over the roasted squash.
3. Drizzle the warm hazelnut sage brown butter over the squash and burrata.

Step 4: Add Finishing Touches

1. If desired, drizzle a bit of honey over the top for a touch of sweetness.
2. Garnish with fresh arugula or microgreens for a pop of color and freshness.