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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4Servings
Author: The Kitchen Prep
Ingredients
1mediumbutternut squashpeeled and sliced into ¼ inch rounds
2tablespoonsmelted butter
1pinchground cinnamon
1pinchsalt
2cupsarugula
1poundpre-sliced fresh mozzarella cheese log*
2tablespoonsbalsamic glaze
Fresh sage leaves
Instructions
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.
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.
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.
Drizzle with balsamic glaze and top with fresh {or crispy fried!} sage leaves. Serve immediately.
Notes
*The amount of slices you use will depend on the amount of butternut squash slices you slice. I only used about 6 for this recipe, but you could roast additional butternut squash and use more cheese if you're serving a larger party.