Step 1: Prepare the Acorn Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch thick wedges.
3. Place the wedges on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and pepper.
5. Toss to coat evenly and arrange in a single layer.
6. Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.

Step 2: Roast the Cranberries

1. While the squash is roasting, place the cranberries on a separate baking sheet.
2. Drizzle with honey and balsamic vinegar. Toss to coat.
3. Roast in the oven for about 10-12 minutes until the cranberries start to burst and caramelize slightly.

Step 3: Make the Walnut Pesto

1. In a food processor, add basil leaves, toasted walnuts, Parmesan cheese, and garlic.
2. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth.
4. Add lemon juice, salt, and pepper to taste. Blend again until well combined. Adjust seasoning as needed.

Step 4: Assemble the Dish

1. Arrange the roasted acorn squash wedges on a large serving platter.
2. Tear the burrata cheese into smaller pieces and place them over the squash.
3. Spoon the roasted cranberries over the burrata and squash.
4. Drizzle with walnut pesto, ensuring each piece has a bit of the vibrant green sauce.

Step 5: Garnish and Serve

1. Sprinkle crushed walnuts on top for extra crunch.
2. Garnish with fresh basil leaves.
3. Optionally, drizzle a balsamic glaze for an added touch of sweetness and acidity.