Butternut Squash Caprese Salad Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
• Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
• Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

BUTTERNUT SQUASH CAPRESE SALAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
• Bake in the preheated oven until tender, 25 to 30 minutes.
• Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
• Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.