We usually have our Thanksgiving menu planned weeks in advance, but this year we’re heading to my folks’ house and they’ve been in New Zealand for the past three weeks. In other words, my mom hasn’t been thinking about meal planning at all. By default that puts me in charge, but it didn’t even occur to me that I should probably order a turkey until yesterday (thankfully not too late!). If you’re looking for a last-minute quick side dish for your Thanksgiving table, this roasted squash with burrata fits the bill. Topped with spicy maple hazelnuts, pomegranate arils, and maple vinaigrette, the dish dresses to impress, but really only takes a tiny bit of hands-on time (that can be done in advance).