Thanksgiving has come and gone, but you are most likely still up to your elbows in pumpkin, butternut, carnival, delicata, acorn, and buttercup squash. Whether you used them in pretty centerpieces, delicious pies, or flavorful side dishes, you probably have enough of these winter fruits leftover to last you until spring!
So, what to do with all that lovely squashiness?
You can use them interchangeably -- make
mac and cheese,
stuff them, turn them into
soup,
add them to pasta, make a
savory bread pudding, or bake them in this lovely, meaty
pie.
Or, you can make this awesome sandwich:
Just peel and dice your squash, toss it with walnut or olive oil, a pinch of salt, and a bit of pumpkin pie spice, then roast in a 400 degree oven with a few cloves of garlic until tender and lightly browned.
Then, puree in a blender with a bit of half and half and chicken stock until you get a light,creamy
purée.
Take two slices of your
homemade bread and place on a buttered skillet. Top one slice with some butter (of course!) and a few pieces of cooked bacon. Mix together some of the
purée with a couple TBS of goat cheese and a bit of salt/pepper, then spread on the other slice of bread. Top with thinly sliced apple.
When both bottoms of bread are toasted, gently place the bacon piece over the apple/squash piece (bacon side down) and press together with a spatula. Brown the other side, then cut in half and serve with soup or a salad.
You are a squash rock star.
xoxo
P.S. This would also be great with a few slices of leftover turkey if you happen to find yourself with some.
