Thursday, September 13, 2012

Butternut Squash Caprese

Fall is right around the corner and the weather here in SC has just been so amazing this week! What I love most about this salad is that it's kind of a "farewell to summer, hello fall" salad. The avocados and tomatoes from the summer garden and the sweet-warmness of the butternut squash is just the perfect expression of this time of year.

For such a simple salad, it sure does not disappoint on taste. Everything goes so well together and small mozzarella balls are just the perfect size. There isn't a fancy dressing for this because, simply, it doesn't need one. Just some good olive oil, salt and pepper allows the veggies to shine bright.

As we say goodbye to another summer, I'm looking forward to welcoming my favorite season. This salad was a perfect way to celebrate this in between time of the year!

Butternut Squash Caprese

1 Butternut squash, peeled & cubed
1 Avocado
1 pint Cherry Tomatoes
1 bunch Basil,torn
1 container of small mozzarella balls
Olive Oil
Salt & Pepper

  1. Toss squash with olive oil, salt, and pepper to cover. Lay out on a cookie sheet that's lined with parchment. Roast butternut squash at 425 F for 20 min. Set aside to allow it to cool.
  2. Dice or slice avocado and tomatoes. In a large bowl or platter layer or mix everything together with more olive oil, salt, and pepper.

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