Directions

• Preheat oven to 375 and prepare a sheet pan (18×13) with foil or parchment paper. Toss squash pieces with 3 tbsp grapeseed oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Arrange in one layer on sheet pan and roast for 35-45 minutes, until soft and slightly browned at the edges. While squash cooks, remove zest from orange using a microplane grater and set aside. Chop parsley coarsely and set aside. Let squash cool to room temperature. In a small bowl toss lentils with olive oil and season to taste with Kosher salt and black pepper. 
  
  Spread lentils onto a large platter and arrange squash pieces on top. Nestle burrata into the center of platter. Scatter parsley, olives, and orange zest onto dish. 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.