Preheat oven to 425 degrees F. Lightly spray 2 sheet pans with oil.
Slice each squash in half lengthwise and scoop out the seeds with a spoon.
Slice the seeded halves into ½-inch pieces (half circles) then divide and spread them evenly among the sheet pans. Drizzle with oil, season with salt and pepper and toss to evenly coat.
Roast for 20-25 minutes, tossing halfway through cook time.
Transfer squash to a serving platter, top with burrata, pistachios, pomegranate seeds and basil. Serve immediately.