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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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, caprese, salad
Servings: 4 Servings
Author: The Kitchen Prep


  • 1 medium butternut squash peeled and sliced into 1/4 inch rounds
  • 2 tablespoons melted butter
  • 1 pinch ground cinnamon
  • 1 pinch salt
  • 2 cups arugula
  • 1 pound pre-sliced fresh mozzarella cheese log*
  • 2 tablespoons balsamic glaze
  • Fresh sage leaves


  • 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.


*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.