Butternut Squash Caprese Salad

Why You’ll Love This Recipe

You’ll love this Butternut Squash Caprese Salad because it’s the perfect balance of savory, sweet, and tangy flavors. The roasted butternut squash adds warmth and natural sweetness, which pairs beautifully with the creamy mozzarella and fresh, fragrant basil. The balsamic glaze gives the dish a deliciously tangy finish, making it a true standout. This salad is not only visually stunning but also healthy, light, and satisfying, making it perfect for everything from casual dinners to special occasions.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 cup fresh mozzarella balls (bocconcini or ciliegine)

• 1/4 cup fresh basil leaves

• 1/4 cup balsamic vinegar

• 1 tablespoon honey or maple syrup

• 1 tablespoon olive oil (for the dressing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it in a single layer on the prepared baking sheet.

3. Roast the squash for 20-25 minutes, flipping halfway through, until it is tender and golden brown.

4. While the squash is roasting, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat and cook for 5-7 minutes, or until the vinegar has reduced by half and thickened to a syrupy consistency.

5. Once the squash is roasted and slightly cooled, assemble the salad. In a large bowl or serving platter, layer the roasted butternut squash, mozzarella balls, and fresh basil leaves.

6. Drizzle the olive oil over the salad, followed by the balsamic glaze.

7. Toss gently to combine and serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add nuts: For some crunch, sprinkle toasted pine nuts, walnuts, or pecans on top of the salad.

• Use different cheese: You can substitute the mozzarella with burrata, ricotta, or goat cheese for a different texture and flavor.

• Make it vegan: Omit the mozzarella and use a plant-based cheese alternative or simply enjoy the roasted butternut squash and basil as the main components.

• Add protein: To turn this salad into a more substantial meal, add grilled chicken, shrimp, or chickpeas for a boost of protein.

Storage/Reheating

This salad is best served fresh, as the texture of the mozzarella and the squash is most enjoyable when they are freshly combined. However, if you have leftovers:

• Store the components of the salad (butternut squash, mozzarella, and basil) separately in airtight containers in the refrigerator for up to 1-2 days.

• Keep the balsamic glaze in a separate container.

• When ready to serve, reassemble the salad and drizzle the glaze over the top. Avoid reheating, as the mozzarella may lose its creaminess.

FAQs

Can I use frozen butternut squash?

While fresh butternut squash gives the best texture and flavor, you can use frozen squash if necessary. Just ensure it’s thawed and drained well to avoid extra moisture in the salad.

Can I make this salad ahead of time?

You can roast the butternut squash ahead of time and store it in the refrigerator for up to 3 days. Assemble the salad just before serving to keep the ingredients fresh.

What if I don’t have fresh mozzarella?

If fresh mozzarella isn’t available, you can substitute with a high-quality mozzarella cheese, bocconcini, or even ricotta cheese for a creamy variation.

Can I use store-bought balsamic glaze?

Yes, you can use store-bought balsamic glaze to save time, but making your own reduces sugar and gives the glaze a fresher, tangier flavor.

How can I make this salad spicier?

For some heat, you can add a sprinkle of red pepper flakes or even a drizzle of chili oil over the top of the salad.

What other herbs can I use besides basil?

You can use arugula, thyme, mint, or even rosemary to add different flavors to the salad. Fresh herbs provide a wonderful contrast to the roasted squash.

Can I add other vegetables to this salad?

Yes! Roasted carrots, beets, or red onions would complement the flavors of the butternut squash and bring even more color to the dish.

Can I make the balsamic glaze in advance?

Yes, you can make the balsamic glaze ahead of time and store it in the refrigerator for up to a week. Just reheat it before using.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, so it’s a great option for those with gluten sensitivities.

How long will the roasted butternut squash stay fresh?

Roasted butternut squash can be stored in the fridge for up to 4 days in an airtight container.

Conclusion

The Butternut Squash Caprese Salad is a delightful and healthy twist on a classic favorite. With roasted butternut squash, creamy mozzarella, and fragrant basil, it’s a dish full of flavor and texture that is perfect for the cooler months. Whether you serve it as a side dish, a light meal, or as part of a holiday spread, it’s sure to become a crowd-pleaser. Easy to make, beautiful to look at, and packed with nutrients, this salad is a must-try addition to your recipe collection.

Butternut Squash Caprese Salad

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Butternut Squash Caprese Salad is a seasonal twist on the classic Caprese salad, combining roasted butternut squash, fresh mozzarella, basil, and tangy balsamic glaze for a vibrant and satisfying dish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course, Side Dish
• Method: Roasting, Tossing
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 1 medium butternut squash, peeled, seeded, and diced
   
   1 tablespoon olive oil
   
   Salt and pepper to taste
   
   1 cup fresh mozzarella balls (bocconcini or ciliegine)
   
   1/4 cup fresh basil leaves
   
   1/4 cup balsamic vinegar
   
   1 tablespoon honey or maple syrup
   
   1 tablespoon olive oil (for dressing)

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

1. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it in a single layer on the prepared baking sheet.
2. Roast the squash for 20-25 minutes, flipping halfway through, until tender and golden brown.
3. While the squash is roasting, make the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat and cook for 5-7 minutes, until the vinegar reduces by half and thickens to a syrupy consistency.
4. Once the squash is roasted and slightly cooled, assemble the salad. In a large bowl or serving platter, layer the roasted squash, mozzarella balls, and fresh basil leaves.
5. Drizzle the olive oil over the salad, followed by the balsamic glaze.
6. Toss gently to combine and serve immediately.

Notes

1. For added crunch, sprinkle toasted pine nuts, walnuts, or pecans on top before serving.
2. To make this dish vegan, omit the mozzarella and use a plant-based cheese alternative.
3. If fresh mozzarella is unavailable, try bocconcini or ricotta for a creamy variation.
4. Store leftovers (without glaze) in an airtight container for up to 1-2 days in the refrigerator.
5. For a spicier kick, add a sprinkle of red pepper flakes or chili oil over the salad.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 10g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 25mg