Butternut Squash Caprese Salad! A simple appetizer for autumn gatherings, roasted butternut squash salad is a fall version of the summer favorite, Caprese Salad. Tender butternut squash slices are nestled between pieces of fresh mozzarella cheese, topped with earthy sage & drizzled with balsamic glaze.
Whether you’re entertaining for the holidays or hosting informal gatherings to enjoy the crisp autumn air, it’s nice to have a few beautiful recipes using seasonal produce that you can whip up with ease.
I love all the types of gourds that TJ’s sets out front and center this time of year. There’s acorn squash, spaghetti squash, delicata squash and of course, butternut squash!
This Butternut Squash Caprese Salad is a perfect way to serve up one of the season’s most selected squash. (Say that three times fast!)
It’s got all the cozy flavors of fall mixed with fresh elements like greens and creamy mozzarella cheese. It’s both simple and elegant, making it an ideal edition to both formal and laid back menus.
Ingredients
I got so excited about shooting this recipe over the weekend that I accidentally forgot to snap a photo of the TJ’s ingredient lineup — oops! I promise, they’re easy to find at just about any grocery store in the fall:
- Butter (or olive oil, if you prefer)
- Butternut Squash
- Arugula (or your favorite greens)
- Cinnamon
- Fresh mozzarella cheese. I bought the kind that they sell in a pre-sliced log.
- Fresh sage
- Balsamic glaze – It’s the one in this post, I couldn’t find a picture of it on their site.
How to Cut Peel & Cut Butternut Squash
Ok, I’m going to confess something. Seeing the words “Butternut Squash” in a recipe used to make me run in the opposite direction as quickly as possible. The fear of losing a finger to the peeling and cutting process is real. As delicious as they are, those suckers are TOUGH.
If you feel the same way, I’m happy to report that I’ve sourced products and practices that make slicing and dicing a butternut squash SO much easier. (And safer!)
First of all, you’ll want to choose a medium-sized butternut squash with the right shape for this particular recipe. I looked for a squash with a long neck with about the same circumference as the slices of the mozzarella cheese log. (This just makes them look pretty stacked up against each other.) If you can’t find one that works, don’t stress — it’ll taste good either way.
Next, gather the correct kitchen tools to make the task easier. My recommendations:
- A non-slip cutting board
- A good, large vegetable peeler — this one from OXO is specifically designed for things like butternut squash and eggplant and it is mildly life changing.
- A sharp knife
- A kitchen towel to keep your hands clean and slip-free
- A spoon, to scoop out the guts
Once you have all the proper supplies, let the squash tell you the most stable point to start. (No, I haven’t lost it, hear me out.)
Roll the squash on the cutting surface and see where it lands and rolls the least. If it’s perfectly rounded and keeps rolling, you can slice a thin piece from one side to flatten out one area and keep it from sliding around while you peel & cut.
When you feel like you have a good grip, go ahead and use the peeler to cut away the outer skin. I usually go over it once more to remove any of the greenish “veins” that are just under the skin and get a nice clean peel.
Once it’s peeled, use a sharp knife to cut 1/4 inch{ish} slices starting at the thinner neck area. Get as many slices as you can until you reach the fatter part of the squash. This is where the seeds live and where the spoon will come in handy.
Once you’ve sliced into the squash and exposed the hollow part, use the spoon to scoop and scrape out the stringy insides and seeds. (Just like you would with a pumpkin when you’re carving a jack-o-lantern.) Discard. Continue to slice until you’ve reached the end.
And there you have it! You’ve sliced a butternut squash and kept ALL 10 fingers intact!
How to Roast Butternut Squash
Now that you’ve got your slices ready to go, it’s time to roast them. Line a large baking pan (these are my favorite) with foil and place the slices of squash on top. Pour the melted butter or oil on top of the pieces and rub them all over to make sure they’re completely coated.
Next, you’ll want to season your squash — normally a little salt and pepper will do, but for this recipe, I also added just a hint of ground cinnamon to drive home those fall flavors.
With the oven set to a nice toasty 400 degrees, let the butternut squash roast for about 8-10 minutes on each side, flipping them about half way through roasting to ensure they they get golden on both sides.
If you use butter as I did, you’ll also notice that you’ll start to get that nutty “brown butter” smell happening, which is not at all a bad thing. Roast until a fork can be easily inserted into the pieces — that’s what they call “fork tender.”
Once the pieces are all roasted, let them cool until they’re warm or room temperature, so that you don’t melt the mozzarella slices when you assemble your salad.
Salad Assembly
Assembly for this salad is easy: Choose a pretty platter and make a bed of arugula or greens on which you’ll place the other ingredients. Then carefully alternate slices of roasted butternut squash and mozzarella cheese, laying on top of one another.
Top with fresh sage leaves and finish the whole thing off with a drizzled of TJ’s balsamic glaze. Stand back and look at your autumn masterpiece! Your guests are going to love it and so are you.
Variations & Substitutions
Believe it or not, there’s a way to make this salad even easier to prepare: Buy pre-chopped fresh butternut squash instead of taking the extra 10 minutes to slice one up on your own. No, it won’t be as pretty with the slices, but it will still taste amazing!
Also, don’t be afraid to experiment with the toppings and add-ins:
- Roasted fig pieces could be fantastic here to add a sweet element. Top with some chopped or candied pecans, walnuts or pepitas for added crunch and flavor.
- Lightly fry the sage leaves in a bit of butter or oil on in a small skillet for a crispy alternative to the fresh sage.
- Try out another type of drizzle or glaze, like the Pumpkin Spice Vinaigrette I use in this salad.
Butternut Squash Caprese Salad
