Roasted Squash with Mozzarella


Help see winter out with chef Will Gilson’s recipe for a squash and mozzarella appetizer. You can make good use of any gourds still hanging around in your cupboards, pairing kabocha, buttecup or butternut squash with crisped sage leaves and brown butter. Creamy mozzarella and peppery arugula balance out the hearty winter flavors for a season-bridging snack.


Servings: 4


  • 1 large kabocha, buttercup or butternut squash, peeled, seeded and cut into quarter-inch slices
  • 1/4 stick butter
  • 10 sage leaves
  • 1 ball (4 ounces) buffalo or fresh mozzarella
  • 4 tablespoons extra virgin olive oil
  • 4 ounces fresh arugula
  • salt and pepper, to taste


  1. Preheat oven to 350° degrees. Season the squash with salt and pepper, and then roast for 10-15 minutes.
  2. While the squash roasts, heat a sauté pan over medium-high heat.  Add the butter and allow it to brown until the smell resembles fresh-baked cookies. Add the sage leaves and gently fry until they are crisp but not burnt.
  3. In a separate bowl, toss the arugula with olive oil, salt and pepper. Set aside. Remove the squash from the oven and cool.
  4. Arrange the squash on a plate and top with shreds or slices of the buffalo mozzarella. Finish with sage leaves, a drizzle of the brown butter and a handful of the dressed arugula.

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