Preheat oven to 400°F. Place the butternut squash in a medium bowl, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Toss to coat. Spread out in a single layer on a lined baking sheet. Roast butternut squash for 30 to 35 minutes, flipping squash halfway through. Squash is ready when fork tender and lightly browned in some areas. Toast the bread. Cut slices in half and place on a large platter with burrata and butternut squash. Top with microgreens, pumpkin seeds, and a drizzle of balsamic vinegar.