1. Preheat oven to 350°F. Add diced butternut squash to a sheet pan lined with parchment paper. Drizzle butternut squash with 1/4 cup extra virgin olive oil, Cholula chili garlic seasoning mix, and flaky salt. Mix well on the sheet pan, and make sure squash is flat to cook evenly.
2. Cook for 15 minutes. Remove from oven and lightly mash the squash with a fork until chunky. Reserve.
3. Drizzle extra virgin olive oil in a pan and heat over medium. Add sage to the pan and cook until sage is dark green and crispy. Remove sage and lay on a paper towel lined plate.
4. Mix together honey, maple syrup, and chipotle Cholula into a bowl, and mix well.
5. Toast bread slices until golden & crispy.
6. Tear each ball of burrata and place on top of bread. Top with mashed butternut squash, chopped walnuts, drizzle maple chipotle hot honey, and garnish with crispy sage.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
