ROASTED ACORN SQUASH CAPRESE

I SO JUST SQUASHED THE CAPRESE SALAD GAME. Sorry, not sorry tomatoes.

Bye bye tomatoes and basil, HELLLLOOOOO ACORN SQAUSH AND SAGE! No hate on the classic caprese salad, I’m just bored. So, I changed up the game (if you’re with me, you’re welcome!).

MAKE IT PICKABLE BITES. I know I made this dish in more of a Fall salad form but if you’re looking to make this dish something guests can nibble on at say Thanksgiving or Friendsgiving, you can easily adapt this recipe. Simply cut the acorn squash into cubes instead of long wedges and halve the balls so that they can sit flat on your squash. FYI. I didn’t test it this way so if you do, make sure to check on the acorn squash when it’s roasting. The smaller pieces will likely cook a bit faster than the few wedges. I’d check about 15 minutes in.

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ROASTED ACORN SQUASH CAPRESE

Yield: 4 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• Acorn Squash (!, seeded and cut into wedges)
• Unsalted Butter (4 tbsp, melted)
• Ground Cinnamon (1 tbsp)
• Ground Nutmeg (1/2 tsp)
• Ground Clove (1/2 tsp)
• Cherry-Sized Mozzarella Balls (8oz container)
• Fresh Sage Leaves (1 tbsp, chopped, plus roughly 15 extra whole leaves of varying sizes for topping)
• Curry Powder (1/2 tsp)
• Honey Roasted Pecans (1/4 cup of rouchly chopped pieces. You can substitute a candied walnut or other candied nut you prefer)
• Golden Raisins (1/4 cup)
• Salt
• Pepper

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Large Mixing Bowl
• Baking Sheet
• Small Mixing Bowl
• Spoon (like a tablespoon)
• Small Rubber Spatula (or spoon)

Instructions

TO ROAST YOUR ACORN SQUASH

1. Preheat your oven to 425º.
2. Put your acorn squash wedges into your large mixing bowl.
3. Pour your butter over your wedges.
4. Season with your cinnamon, nutmeg, cloves, salt, and pepper.
5. Use your hands to massage your butter seasoning evenly over your acorn squash until it’s fully coated.
6. Line your acorn squash wedges on your baking sheet inside up.
7. Toss a few larger sage leaves on top of your wedges. I tossed on 5. They will crisp and blacken but look super pretty when you are plating.
8. Bake until the inside is soft with blackened edges. The blackening really sells that homey roasted seasonal feeling.

TO COAT YOUR MOZZARELLA BALLS

1. Using your spoon, transfer your mozzarella balls with just a little bit of the water they came in into your small mixing bowl. The amount of water that lingers on the spoon while you transfer the balls is enough. No need to pour extra.
2. Sprinkle your chopped sage onto the mozzarella balls.
3. Season with your curry powder, salt, and pepper.
4. Set aside until you are ready to plate.

TO PUT IT ALL TOGETHER AND MAKE IT LOOK PRETTY

1. Pull out the dish you want to serve it on. I recommend a solid black or white platter if you have it. The contrast is beautiful.
2. Stagger your acorn squash pieces in a line down the middle of your dish. If you can leave some open spaces in there it gives a nice feel.
3. Decorate the spaces and tops of your acorn squash wedges with your mozzarella balls.
4. Sprinkle on your golden raisins and honey roasted pecans.
5. Finish off your dish by strategically placing your remaining sage leaves in place you fell need a little something extra.

Did you make this recipe?

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