 
Butternut Caprese
from the kitchens of Michelle Butler and Sharmagne Leland-St.John
1 medium butternut squash
Brussel sprouts
Small purple or fingerling potatoes
Morel mushroom, thickly sliced
Olive oil
Salt and pepper
1 cup cherry tomatoes
8 jumbo shrimp, tail on
Snap peas
1 large avocado
1 cup smoked mozzarella or burrata
½ cup basil, chopped
Balsamic glaze ( optional)
Preheat oven to 425°F
Peel the butternut squash and cut into 1 inch cubes. Slice the Brussel sprouts in half as well as the potatoes, using as many as you feel you need. Add the mushrooms. Sprinkle and toss with olive oil, salt and pepper. Place on a shallow baking sheet and roast 25 to 30 minutes.
Slice the cherry tomatoes in half. Cut open the avocado, remove the pit and cut the meat into slices or cubes. If using mozzarella, cube it; if using burrata, tear it into several pieces, do not cut.
Chop the basil and set aside
When the veggies have been in the oven for approximately 20 minutes, add the tomatoes and shrimp. During the last 5 minutes, add 1/2 of the basil and the peas.
Arrange the avocado and cheese on plates. If using burrata, add the glaze and the remaining basil.
Using a spatula, slide the roasted mixture from the cooking sheet onto each plate.
Editors Note:
Michelle used jumbo shrimp. I used Costco shrimp because I just happened to have some on hand.
You need to eyeball some of the ingredients that do not have amounts.
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