Butternut Squash Sandwich
Fall calls for incorporating squash in as many diverse ways as possible, so why not try making a butternut sandwich? The oven roasted squash is served on a toasty ciabatta bun with caramelized onions, pesto, and arugula! Yum! This might be the sandwich of the season.
Ingredients
Butternut squash
1 medium
Salt
To taste
Black pepper
To taste
Olive oil
2 tablespoon
Yellow onions
1 medium
Butter
1 tablespoon
Ciabatta bread (We used Boulart)
1 small loaf
Cheese (We used Milton Creamery Prairie Breeze)
4 pieces
Arugula
1 cup
Pesto (We used Alessi)
1/2 cup
Preheat oven to 425 degrees.
Cut squash into moon. Toast with salt, pepper, olive oil. Roast for 20 min then flip. 10 more minutes util crispy brown.
Cook onions over oil for 15 minutes. Add salt and pepper, cook for 5 min over medium, add butter.
Continue to stir and cook for 15 more minutes until brown, soft, and sweet.
Toast bread until crispy and warm. Cut cheese and toast on bread until melted.
Spread pesto on one side of bread. Add squash, onions, and arugula.