RECIPE

1. Heat oven to 400° F.

2. The bread: Toss bread cubes with ¼ cup olive oil, salt and pepper. Spread evenly on a baking sheet. Bake, stirring occasionally, until golden and crisp, 12 to 15 minutes; transfer to a large bowl and let cool.

3. The squash: On new baking sheet, toss together squash, butter, brown sugar, and a pinch of kosher salt and pepper, tossing to coat. Transfer to the oven and roast for 30 to 40 minutes, until the squash is golden and tender, turning halfway through cooking. Remove from oven and cool. 4. The vinaigrette: Whisk blood orange juice, thyme, rosemary, salt and pepper in another bowl. While whisking, slowly drizzle in oil until dressing is emulsified. 5. Combine: Add squash, arugula, hazelnuts, blood orange, salt and pepper to bowl with bread. Toss with dressing. Top with burrata, season with salt and pepper, and serve. 6. Enjoy with a glass of Meiomi Chardonnay!