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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.

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)

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

Find it online: https://thefamilycooking.com/butternut-squash-caprese-salad/