Butternut Squash Sandwich with Goat Cheese and Apples
What’s the best possible sandwich? One that has all of your favorite ingredients in it! By that definition then, this is my favorite sandwich. It’s vegetarian, but could easily benefit from the addition of roasted chicken or sliced turkey breast. Make a big batch of the Roasted Butternut Squash with Green Apples and Candied Walnuts to add to this sandwich, but also try it as a side dish to pork tenderloin, or even mixed into your morning oatmeal. When you add it to this sandwich, the sweetness of the apples, the tang of the goat cheese and the crunch of the walnuts and arugula make it the perfect addition to your fall lunch. Enjoy!
Roasted Butternut Squash with Green Apples and Candied Walnuts:
- 2 granny smith apples, cored and diced
- 2 cups butternut squash, diced
- 1/2 cup walnuts, roughly chopped
- 1/4 cup brown sugar
Combine ingredients to evenly coat with brown sugar. Roast at 425 degrees for 15 minutes or until squash and apples are tender.
- 6-inch whole wheat crusty baguette
- 2 oz. goat cheese, softened to room temperature
- 1 T apple butter
- 1 cup arugula
- 3/4 cup Roasted Butternut Squash with Green Apples and Candied Walnuts
- Pinch coarse sea salt
Slice baguette in half lengthwise. Scoop out most of the bread’s fluffy insides. In small bowl, mash together goat cheese and apple butter until smooth. Spread goat cheese mixture evenly between both sides of bread. Sprinkle salt on one half. Divide squash mixture between both halves of bread and top with arugula. Carefully top one half with the other and slice in half on a diagonal. Serves one.