Roasted Squash and Fontina Sandwiches

A hearty and warming sandwich that captures the best of winter.

Comfort food style without the gut bomb results.

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

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc, Chardonnay, Pinot Noir, lighter Chiantis

Suggested Beer Pairing: Brown Ale, Pale Ale, Oktoberfest or Autumn Ales, Winter Ales

Ingredients:

  • 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)
  • Salt
  • Pepper

Preparation:

  • 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.
Slice the pieces as uniformly as possible so they cook evenly.

Slice the pieces as uniformly as possible so they cook evenly.

  • 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.
Season the veggies more aggressively if you don't plan to use condiments for your sandwich.

Season the veggies more aggressively if you don’t plan to use condiments for your sandwich.

  • 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.
Try to avoid piling your sandwich fillings too high so everything doesn't squeeze out the sides when you bite it.

Try to avoid piling your sandwich fillings too high so everything doesn’t squeeze out the sides when you bite it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s