Step 1: Roast the Vegetables

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Vegetables: In a large mixing bowl, toss the cubed sweet potatoes and butternut squash with olive oil, salt, pepper, and optional cinnamon and paprika.
3. Roast: Spread the vegetables in an even layer on a baking sheet. Roast for 25–30 minutes, or until they are fork-tender and caramelized at the edges. Stir halfway through for even roasting.
4. Set Aside: Remove from the oven and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. Toast the Pumpkin Seeds: In a small pan over medium heat, toast the pumpkin seeds for 2–3 minutes until golden and fragrant. Set aside to cool.
2. Blend Ingredients: In a food processor, add the basil, parsley, toasted pumpkin seeds, Parmesan, garlic, lemon juice, and a pinch of salt and pepper.
3. Add Oil: Pulse to break down the ingredients, then slowly drizzle in the olive oil while blending until you reach a smooth, slightly coarse texture. Adjust seasoning to taste.

Step 3: Plate and Serve

1. Plate the Roasted Vegetables: Arrange the roasted sweet potatoes and butternut squash on a serving platter.
2. Add Burrata: Tear the burrata into pieces and place it over the warm vegetables.
3. Drizzle with Pesto: Generously spoon the pumpkin seed pesto over the burrata and vegetables.
4. Garnish: Top with fresh basil leaves and extra toasted pumpkin seeds for added crunch and color.