Bring the water to the boil in a wide pan along with all the other ingredients up to and including the salt. Add the squash, cover and simmer over a low heat for approx. 5 mins. Remove the pan from the heat and leave the squash to cool in the stock.
Plate up the squash, halve the burrata, place on top, drizzle with a little stock, season. Garnish with the pomegranate seeds and hazelnuts.