Butternut Squash Caprese Salad for 8

Ingredients and Weight:

• Butternut squash: 1 medium (about 2 pounds)
• Fresh mozzarella balls: 8 ounces
• Cherry tomatoes: 1 pint
• Basil leaves: 1 cup
• Olive oil: 1/4 cup
• Balsamic vinegar: 2 tablespoons
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut butternut squash in half lengthwise and scoop out the seeds.
3. Place squash halves cut-side up on a baking sheet.
4. Brush the squash with olive oil and season with salt and pepper.
5. Roast for 45 minutes, or until tender.
6. Let squash cool slightly and then scoop out the flesh into bite-sized pieces.
7. Slice mozzarella balls into 1 cm thick slices.
8. Cut cherry tomatoes in half.
9. Arrange roasted butternut squash, mozzarella, and tomatoes on a serving platter.
10. Drizzle with olive oil and balsamic vinegar.
11. Top with basil leaves and season with additional salt and pepper to taste.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15 grams
• Carbohydrates: 25 grams
• Protein: 10 grams

Dish Characteristics:

• Colorful and vibrant
• Sweet and savory flavors
• Creamy mozzarella and roasted butternut squash
• Fresh and aromatic basil

User Comments:

• "This salad was a huge hit at our dinner party. The perfect balance of sweet and savory."
• "I loved the roasted butternut squash. It added a nice touch of warmth to the dish."
• "This salad is so easy to make and it's always a crowd-pleaser."

Special Precautions and Tips:

• Use a sharp knife to cut the butternut squash.
• If you don't have fresh mozzarella, you can substitute low-moisture part-skim mozzarella cheese.
• For a vegan version, replace the mozzarella with sliced avocado.