Butternut caprese

Cookbook author Erin Gleeson
The Forest Feast Road Trip

“I love a caprese in any season,” cookbook author Erin Gleeson says, adding that this version is one of her most popular recipes. To make it even more visually interesting, try using purple basil and yellow and red tomatoes.

Ingredients

1 butternut squash
Olive oil, to taste
Salt and pepper, to taste
1 avocado, sliced
1 handful cherry tomatoes, halved
1 bunch basil, torn
1 round scamorza (smoked mozzarella), cubed

Instructions

Peel, seed and cube squash. Place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper, and toss well. Arrange cubes in a single layer and roast at 425 degrees for 20 minutes or until squash is tender and golden brown, turning once about halfway through.
Place squash on a plate and spread avocado, tomatoes, basil and mozzarella on top. Drizzle with olive oil, salt and pepper. Serve at room temperature.

Serves 4