Makes: 4 servings
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
8 slices of bread- toasted. Sourdough, multigrain… anything is great!
1 butternut squash, cut into a 1 inch dice *
1 small white onion, small dice
2 cloves of garlic, minced
3 cups fresh spinach
¼ tsp red pepper flakes
1 large vine tomato, thinly sliced
4 slices of sharp Vermont cheddar cheese
2-3 tbs pesto
salt and pepper to taste
1. Preheat the oven to 375 degrees.
2. Lay the squash in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes. The squash should be tender on the inside and crispy/browned on the outside.
3. While the squash is roasted, heat a saute pan over medium heat. Cook the onion and garlic for 3 minutes, or until the onions start to become translucent. Remove half of the onion and garlic mix and set aside. Add the spinach and red pepper flakes to the remaining onion and garlic in the pan.
Cook another 2-3 minutes, or until the spinach is half way wilted. Remove from the pan and set aside.
4. When the squash has finished cooking, remove it from the oven and into the saute pan. Add the other half of the garlic and onions, and cook for 2-3 minutes for the flavors to meld. It’s ok if the squash starts to break down, you just don’t want it to look like baby food. Remove from the heat.
5. Assemble the sandwiches as such from bottom to top. On the bottom piece of bread smear about ⅓ cup of the butternut squash. Add the cheese, tomato, and spinach. Smear the pesto onto the top piece of bread and sandwich together. Serve warm or at room temperature.
- feel free to use pre-cut butternut squash from the salad or freezer section. Defrost to room temperature before using if previously frozen.