Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed butternut squash with olive oil, sea salt, black pepper, and cinnamon (if using).
3. Spread the squash cubes evenly on a baking sheet lined with parchment paper.
4. Roast the squash in the preheated oven for 25-30 minutes, turning halfway through, until the squash is golden and caramelized on the edges.
5. Drizzle with maple syrup (if using) in the last 5 minutes of roasting for extra sweetness and glaze. Once done, remove from the oven and allow the squash to cool slightly.

Step 2: Make the Walnut Pesto

1. While the squash is roasting, prepare the walnut pesto. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly golden. Set aside to cool slightly.
2. In a food processor, combine the toasted walnuts, fresh basil (or arugula), Parmesan cheese, garlic clove, and lemon juice. Pulse a few times to chop everything coarsely.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture. If the pesto is too thick, add a bit more olive oil until the desired consistency is reached.
4. Season with salt and pepper to taste and set aside.

Step 3: Assemble the Salad

1. Arrange the baby arugula or mixed greens on a serving platter.
2. Place the roasted butternut squash cubes on top of the greens, distributing them evenly.
3. Tear the burrata balls into halves or quarters and place them around the salad, allowing the creamy center to ooze out slightly.
4. Drizzle the walnut pesto generously over the salad and burrata, ensuring the nutty pesto coats the squash and cheese.
5. If desired, drizzle the salad with balsamic glaze for a sweet, tangy finish.

Step 4: Garnish and Serve

1. Finish the salad with a sprinkle of freshly cracked black pepper and a handful of toasted walnuts for added crunch.
2. Serve immediately, while the butternut squash is still warm and the burrata is creamy.