Roasted Delicata Squash with Burrata, Pomegranate and Pistachios

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1. 1
   Preheat oven to 425 degrees F. Lightly spray 2 sheet pans with oil.
2. 2
   Slice each squash in half lengthwise and scoop out the seeds with a spoon.
3. 3
   Slice the seeded halves into ½-inch pieces (half circles) then divide and spread them evenly among the sheet pans. Drizzle with oil, season with salt and pepper and toss to evenly coat.
4. 4
   Roast for 20-25 minutes, tossing halfway through cook time.
5. 5
   Transfer squash to a serving platter, top with burrata, pistachios, pomegranate seeds and basil. Serve immediately.