Butternut Squash Caprese

For a delicious twist on traditional Caprese, try adding roasted butternut squash! The creamy textures of the cheese and squash nicely compliment each other, while the basil provides a bright tang. Beautifully stacked and lightly drizzled with balsamic vinegar, this is a terrific and modern appetizer to serve for two on a warm evening with a glass of wine, or in smaller bites for a large group. For directions on how to prepare them on a skewer, please visit my other post: Butternut Squash Caprese Skewers

1 medium butternut squash, peeled and sliced into ¼ inch rounds

Approximately 15-20 basil leaves (depending on the size of the squash)

1 log mozzarella, sliced into ¼ inch rounds

1 tablespoon olive oil, plus extra for drizzling

1 teaspoon salt

¼ teaspoon pepper

Balsamic vinegar for drizzling

Toss cut butternut squash with oil, salt, and pepper.

Bake at 400 degrees for 20-30 minutes, turning twice, or until soft.

Let cool (approximately 20 minutes).

Stack squash, basil, and cheese on a platter.

Drizzle with olive oil and vinegar, to taste.