Butternut Squash Caprese Salad

This vibrant salad is a twist on the traditional caprese, with roasted butternut squash and fresh avocado adding color and flavor to the classic summer staple. Butternut squash is one of my all-time favorite ingredients — with just a drizzle of olive oil, a sprinkle of salt and pepper and some time in a hot oven, the vegetable becomes tender on the inside and crisp on the outside, a perfect contrast to the juicy tomatoes and soft mozzarella.

Serves 6


  • 1 medium butternut squash
  • 1 cup halved cherry tomatoes
  • 1 cup halved bocconcini (mini mozzarella balls)
  • 1 ripe avocado, cubed
  • 1/3 cup fresh basil, chopped
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
  • balsamic vinegar



  • Preheat the oven to 425 degrees F.
  • Peel and cube the butternut squash, drizzle with olive oil, season with salt and pepper, and roast in the oven for 25 minutes, turning the squash halfway through the cooking time. Meanwhile, chop the tomatoes, mozzarella, avocado and basil.
  • Assemble the roasted squash, tomatoes, mozzarella and avocado on a large platter. Sprinkle the basil over the salad, then very lightly drizzle on the balsamic vinegar and olive oil. Season with salt and pepper, then serve!
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    Recipe adapted from The Forest Feast.