Preheat the oven to 400F. Wash and dry the squash. Cut squash in half, lengthwise. Scoop out seeds and discard.
Slice both halves of squash into half-moons that are 1/4-inch thick. Toss the slices with olive oil, salt and pepper and place in a single layer on a lined baking sheet.
Roast the squash for about 20 minutes, flipping halfway through, until the slices are browned to your liking. Remove from the oven, allow to cool slightly and cut the slices into bite size pieces.
While the squash is roasting, drain the burrata and place both balls in a shallow bowl or platter with a lip. Break the balls to reveal their creamy centers. Sprinkle with a pinch of salt.
Top the burrata with the roasted squash, chopped sage, drizzle of hot honey and sprinkle of sea salt. Serve with sliced baguette or crackers.