Burrata

1 pound multi-colored carrots, peeled and sliced diagonally in ⅓, Olive oil, Balsamic vinegar, 1

2 acorn squash, 2 T maple syrup, 2 T olive oil, Several sprigs of fresh thyme, 1 8-ounce container

1 shallot, peeled and chopped into 3 or 4 pieces, 3 cloves garlic, 2 generous handfuls of basil

8 ounces burrata cheese, 2 Fuji persimmons, each cut into 8 slices, 1½ cups red and yellow

1 burrata cheese, 2 pounds watermelon, cut into 1½, 1¾ pounds heirloom tomatoes, cut into 1