Simple Way to Dairy Free Butternut Squash Ravioli

Butternut Squash Caprese Salad

Butternut squash ravioli combines so many delicious flavors and textures into one dish.

Recipe Summary Butternut Squash Caprese Salad

We have some vegetarians in the family. This salad is great to add vegetables to our holiday meal!

Ingredients | Dairy Free Butternut Squash Ravioli

1 medium butternut squash, peeled and cut into 1-inch cubes

2 teaspoons olive oil

salt and ground black pepper to taste

1 ripe avocado

1 cup cherry tomatoes, halved

1 cup cubed smoked mozzarella cheese

½ cup chopped fresh basil

¼ cup olive oil

1 ½ tablespoons balsamic vinegar

½ tablespoon Dijon mustard

½ clove garlic, minced

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.

Bake in the preheated oven until tender, 25 to 30 minutes.

Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.

Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

Info | Dairy Free Butternut Squash Ravioli

prep: 30 mins cook: 25 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Butternut Squash Caprese Salad

Salad, Vegetable Salad Recipes, Caprese Salad Recipes,

Images of Dairy Free Butternut Squash Ravioli

Dairy Free Butternut Squash Ravioli / 4 large eggs, organic, 150g of 00 flour, 50g of fine semolina, plus extra for dusting, 1 small butternut squash, 1 garlic clove, sliced, 1 tbsp of fresh marjoram, chopped, 125g of unsalted butter, 1/4 nutmeg, grated, 100g of mascarpone, salt, pepper, 1 bunch of sage.