Added by eringleeson | Tue 10 Jan 2012 @ 19:55
A chunky vegetarian salad- a fall twist on the traditional caprese
Butternut Squash, cherry tomaties, basil, avocado, smoked mozzarella, olive oil, salt, pepper
Peel, cube and roast a butternut squash at 425F for 20 minutes. When cooled, lay out on platter and top with chunks of scamorza (smoked mozzarella), chunks of avocado, 1 bunch of chopped basil, olive oil, salt and pepper. Serve!
this recipe is from my blog, www.theforestfeast.com