Wednesday, January 29, 2014

Fancy Roasted Butternut Squash Sandwich

You know how when you get so far behind on something you can't even think about it because it's just too daunting to start?  That's part of how I was feeling for the past six weeks.  I have pictures and recipes and stories to share, but I felt like I needed hours to get back on track.  Of course starting and doing anything is always the best way to get back in the swing of things, so we'll ease in nicely with one of my absolutely favorite sandwiches.

I'm hoping I can keep the momentum going since Jon is busy renovating our half bath and we have finally caught up on Game of Thrones.  Wow, we are old and boring.

I served this on Christmas Day, which is why you see my festive decor and bloody marys in the background.  It takes a bit of prep work, but once everything is ready to go, they are easy to assemble for a crowd.

Fancy Roasted Butternut Sandwich

Crusty Sourdough or French Bread
1 Butternut Squash, sliced and roasted (directions below)
1 Granny Smith apple, thinly sliced
Baby Spinach leaves
Goat Cheese, softened
Cranberry Sauce (purchased or home made, my directions below)

Layer all components together and grill or press to heat through.
You know, make a sandwich.  Aren't you glad I stopped in to share this groundbreaking technique?

Butternut Squash
Preheat oven to 425 degrees.
Peel squash and slice in 1/2 inch rounds.
Arrange slices on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
Roast for 30-40 minutes, or until soft in the  middle and starting to caramelize on the edges.  Flip halfway through.

Cranberry Sauce
2 cups cranberries (fresh or frozen)
1/2 cup water
1/2 cup sugar

In a saucepan bring sugar and water to a boil.
Add cranberries, decrease heat to low and cook, stirring occasionally, until berries have burst and sauce has slightly thickened.  It will continue to thicken off the heat.
Store in a jar in the refrigerator.


Post a Comment

photo 1-1 photo 1-2