Butternut Caprese Salad

It’s Labor Day weekend (I say with tears rolling down my face) I can’t believe summer is over! I hope you get one last weekend to spend time enjoying summer, friends, family and food before school begins again next week.

I have the PERFECT dish to bring to any Labor Day pot luck picnic. It’s the perfect combination of summer and fall as it contains ripe, vibrant cherry tomatoes and sweet butternut squash! It’s also super easy.

This recipe comes from one of my favorite cookbooks, The Forest Feast. It’s a collection of delicious vegetarian recipes that I love on their own or as side dishes served with grilled chicken or fish.

1 Butternut squash- Peeled, cubed and roasted with olive oil, salt and pepper for about 20 minutes at 425 degrees. Spread on a platter.

Then top with:

1 cubed avocado (I always add more)

A handful of tomatoes (I always add more)

1 bunch of basil

1 small ball of fresh mozzarella (I always add LOTS more)

Drizzle with a little more olive oil, perhaps some balsamic, salt and pepper and be the HIT of your Labor Day party!