Maple Roasted Acorn Squash Salad

1 acorn squash

¼ cup maple syrup

¼ tsp cayenne pepper

¼ tsp ground cinnamon

½ tsp salt

½ tsp pepper

3 slices prosciutto, torn into small pieces 

2 tbsp butter

½ cup sliced almonds 

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

4 cups of mixed green lettuce

1 tbsp dijon 

1 avocado, sliced 

8 oz burrata cheese 

¼-½ cup pomegranate seeds

Preheat the oven to 400 degrees. Cut your acorn squash in half, lengthwise and use a spoon to remove the seeds. Cut the squash in ½ inch slices and then cut slices into pieces. Place on a lined baking sheet and top with maple syrup, cayenne, cinnamon, salt, and pepper. Toss to thoroughly combine and coat the squash. Place into the oven for 10 mins. Remove and flip/stir pieces and move to one side. Place your torn prosciutto on the other side of the baking sheet and return to the oven for 15 mins. While this is cooking, melt butter in a small skillet over low-medium heat, stirring occasionally. Once the butter has browned, stir in the almonds and toast for about 5 mins, until they begin to brown. In a small bowl, make the vinaigrette by whisking together the olive oil, apple cider vinegar, dijon, and a pinch of salt & pepper. 

In a large bowl add the lettuce, acorn squash, prosciutto, almonds, sliced avocado, and vinaigrette. Plate and top each salad with burrata and pomegranate.