Winter Caprese Salad with Caramelized Delicata Squash

Think about this beautiful salad for your New Year’s Eve menu. The skin on delicata squash is edible and a snap to roast up. Any excuse to add burrata cheese to my menu makes me so happy.

Ingredients:

1 delicata squash or acorn squash halved and seeded

2 tsp olive oil, plus 3 Tbl for drizzling

1/2 tsp sea salt

6 oz fresh mozzarella, cut into 8 slices

1/4 cup basil, chopped or arugula

2 Tbl 18-year aged balsamic vinegar, Fig Balsamic Vinegar or balsamic crema

½ cup dried cherries or fresh pomegranate seeds

Freshly ground black pepper and sea salt for sprinkling

Sumac, nuts or seeds for garnish

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the squash halves into 1/2″ pieces and place on the baking sheet. Drizzle with the 2 tsp of olive oil and the 1/2 Teaspoon of sea salt. Roast in the oven for 10 minutes, turn the squash over and roast another 10 minutes or until the squash is tender and browned.

Arrange the mozzarella, and roasted squash onto salad plates or 1 serving platter. Garnish with the basil, reduced balsamic vinegar, dried cherries or pomegranate seeds and remaining 3 Tablespoons olive oil. Sprinkle with sea salt and freshly ground pepper. Garnish with a sprinkle of sumac nuts or seeds if desired.