Step 1

To cook the squash: Preheat the oven to 425˚F. Cut the squash lengthwise and remove the seeds. Place the squash cut side down in a roasting pan large enough to accommodate it. Add 1 tablespoon of olive oil and ¼ of water to the pan. Roast the squash until the top is browning and the squash easily gives when pressed, 30 to 35 minutes.

Step 2

To make the chipotle butter: Melt the butter in a small pot or pan while the squash is roasting. Add the garlic and cook until golden, 1-2 minutes. Stir in the minced chipotle and salt. Cook for another minute, then add the vinegar and remove from heat.

Step 3

To Assemble: Once the squash finishes, remove it from the oven. If you would like a bit more color on the squash, you can either place under a broiler or sear on a cast iron skillet and sear, cut side down for 60 to 90 seconds. Cut the squash halves into pieces of the desired size and sprinkle them with salt.

Step 4

If serving grains, layer them on a platter and top with the roasted squash. Tear and place burrata evenly over the squash, then drizzle with the chile butter. Finish with crushed almonds and cilantro leaves before serving.