Step 1: Prepare the Acorn Squash

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle each half with olive oil and season generously with salt and black pepper.
• Place the squash halves cut-side down on the prepared baking sheet and roast in the oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Step 2: Make the Candied Walnuts

• While the squash is roasting, prepare the candied walnuts. Heat a non-stick skillet over medium heat.
• Add the butter and sugar, stirring until the sugar dissolves and the mixture becomes caramel-like.
• Toss in the walnuts and stir to coat them evenly. Cook for 2-3 minutes until the walnuts are glazed and golden brown.
• Transfer the candied walnuts to a sheet of parchment paper to cool. Sprinkle with a pinch of sea salt.

Step 3: Assemble the Squash

• Remove the roasted squash from the oven and let it cool slightly. Using a fork, gently fluff the flesh of the squash to create a bit of texture.
• Place pieces of burrata cheese into the cavity of each squash half, allowing it to melt slightly from the warmth of the squash.
• Spoon a generous dollop of fig jam over the burrata.

Step 4: Add the Candied Walnuts

• Scatter the cooled candied walnuts on top of the squash halves, adding a delicious crunch to every bite.

Step 5: Garnish and Serve

• Garnish each squash half with fresh thyme leaves for a touch of herbaceous flavor.
• For an extra burst of flavor, drizzle with balsamic glaze (optional).
• Serve the stuffed squash warm as a stunning side dish or a light vegetarian main course.