Autumn Caprese

photo courtesy Caroline Gelen and recipe inspiration with a Monocle Twist

Can you tell there’s a theme going on? We just can’t help ourselves with all things fall in this Newsletter so why not go all in and share this incredible take on a Caprese Salad.

Recipe:

1 Delicata Squash or acorn squash

1 Mozzarella Ball

Prosciutto

Fresh Basil

2 tbsp Maple Syrup

2 tbsp Balsamic Glaze

1 Garlic Bulb

Extra Virgin Olive Oil

1tsp Onion Powder

1tsp Garlic Powder

1tsp Smoked Paprika

1tsp Dried parsley

Salt and Pepper

Cutting the squash is the hardest part about this recipe and it’s not that hard, we promise. Cut off the ends, slice in half lengthwise and using a spoon scoop out the seeds, feel free to save some if you’d like to roast up and add on top. Once the seeds and other insides are removed you can slice half moons from the squash. On a baking sheet, toss the squash (and some seeds if you wish) with Olive Oil, onion powder, garlic powder, paprika, parsley and salt and pepper. Slice the top off of your garlic bulb leaving the top open and wrap in tinfoil to bake alongside the squash. Bake at 450 for about 30 minutes.

When the squash is done take the garlic and squeeze it to reveal the soft roasted inside. Mix this with about 2tbsp of Olive oil and mash the garlic in. Add salt and pepper to taste. In another mixing bowl combine your balsamic and maple. Begin layering your salad, mozzarella, prosciutto, basil and squash sprinkle seeds on top and add the garlic oil along with the maple balsamic. ENJOY!