Ingredients

• 1 butternut squash (about 3lb)
  
• 5 ounces baby arugula
  
• 8 ounces Burrata, cut into thin slices
  
• ¹/₄ pound hazelnuts
  
• 1 cup balsamic vinegar (does not have to be your very best, since it will be reduced to make a glaze. Keep the expensive stuff for a dish that really needs it.)
  
• 1 tablespoon white balsamic vinegar
  
• 4 tablespoons extra virgin olive oil (plus some more for drizzling)
  
• 2 tablespoons hazelnut oil
  
• Salt and freshly ground pepper