Winter. It’s still here and all the comfort food you’ve been indulging in probably isn’t doing much for your waistline (we’re wearing this season’s finest mesh shorts at this point). Enter the roasted squash sandwich: well portioned, extremely flavorful, filling, and somewhat healthy as long as you use the meat and cheese more as garnish than a centerpiece. It’s a hearty and handheld meal that may even have you wishing for the groundhog to see his shadow.
Equipment Needed: 2 Large Baking Sheets or Baking Dishes, Chef’s Knife, Cutting Board, Serving Spoon, Vegetable Peeler, Tongs or Spatula
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Sauvignon Blanc, Chardonnay, Pinot Noir, lighter Chiantis
Suggested Beer Pairing: Brown Ale, Pale Ale, Oktoberfest or Autumn Ales, Winter Ales
- 1 medium butternut squash (about $1.49/lb)
- 1 large onion ($0.99/lb)
- 2 garlic cloves ($2.99/lb)
- 2 apples (about $2.99/lb)
- 6 oz fontina cheese (about $12.99/lb)
- 8 slices sourdough bread ($3.99/loaf)
- 8 slices Prosciutto ($17.99/lb)
- 3-4 TBSP extra virgin olive oil ($8.99/32 oz)
- 1 TSP ground allspice ($3.69/2 oz)
- 1 TSP ground cinnamon ($3.49/2.4 oz)
- 2-3 TSP brown sugar ($1.59/lb)
- Preheat the oven to 425° F.
- Peel the squash, halve it, and scoop out the seeds with a spoon. Once both sides are clean, slice them cross-wise into 1/2 inch pieces. Spread them evenly across your baking sheet.
- Peel and halve the onion, then slice it crosswise into 1/4 inch slices and place them on the baking sheet as well. It’ll probably be a little crowded at this point but try not to overlap the veggies too much.
- Peel and mince the garlic cloves and sprinkle them across all of the veggies. Drizzle your olive oil over the whole lot and give it a dusting of the allspice, cinnamon, brown sugar, salt and pepper. Pop it in the oven for 20 minutes.
- While things are roasting you can prepare your other fillings. Cut your apples in half, remove the cores and slice them into thin pieces. Slice the fontina as well and set aside.
- On a separate baking sheet lay out 4 pieces of your bread to get it ready for the fillings. Once 20 minutes has passed, flip your veggies and pop them back in the oven for another 15 minutes or until they’re nicely browned and fork tender.
- When the squash and onions are done, layer them on the bread and then place your proscuitto, apples, fontina, and other slice of bread on top. Pop them back in the oven for about 5 minutes or until the cheese has melted nicely and the bread is lightly toasted. Cut them in half and serve with some whole grain or honey mustard if desired.