Butternut Squash Caprese Salad

Butternut Squash Caprese Salad! A simple appetizer for autumn gatherings, roasted butternut squash salad is a fall version of the summer favorite, Caprese Salad, with tender butternut squash slices nestled between pieces of fresh mozzarella cheese and topped with earthy sage & drizzled with balsamic glaze.

Step 1

Roast Butternut Squash: Preheat the oven to 400 degrees. Prepare a large baking sheet by lining with foil. Place the butternut squash slices on the foil and drizzled them with the melted butter, rubbing them front and back to fully coat.

Step 2

Sprinkle lightly with a pinch of cinnamon and salt to taste. Roast about 8-10 minutes on each side, turning half way, until the pieces are golden and fork-tender. Remove from oven and allow to cool until warm or room temperature.

Step 3

When ready to assemble the salad: Place arugula on serving platter as a "bed" for the other ingredients. Carefully arrange the roasted butternut squash pieces and mozzarella slices in an alternating pattern.

Step 4

Drizzle with balsamic glaze and top with fresh {or crispy fried!} sage leaves. Serve immediately.

Step 5

Get full recipe & directions in the post!

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