Directions

• Preheat oven to 400° (F) and prepare a sheet pan (18×13) with foil or parchment paper. Peel and cut the butternut squash into 2-inch long pieces. Toss the squash with grapeseed oil and season with 1/2 tsp Kosher salt and a few cranks of freshly cracked pepper.  Roast the squash until starting to brown, about 35-40 minutes. While the squash cooks, cook the lentils
• Bring 3 qts water to a boil and add 3 tbsp Kosher salt. Add the lentils and lower heat to keep the water at a low boil. Boil until soft but not mushy, about 17-18 min. Don’t overcook. Drain and rinse the lentils under cold water in a fine mesh strainer, ridding lentils of as much water as possible. Spread the lentils onto a large plate covered with a double layer of paper towel to dry out the lentils further. This makes the dressing cling to them better.
  
• Remove zest from the orange using a microplane grater and set aside. Chop the parsley coarsely and set aside. Once the squash and lentils have cooled to room temperature. toss the lentils with the olive oil, orange zest, parsley and season to taste with Kosher salt and black pepper. 
  
• Spread thelentils onto a large platter and arrange the squash pieces on top. Nestle the burrata into the center of platter. Scatter the olives, on top. Finish with a drizzle of balsamic glaze,  a sprinkle of flaky sea salt, and more black pepper. 
• Balsamic Glaze
• Combine balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As mixture heats, stir to ensure  sugar dissolves completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.