From the time our kids were little, we have regularly vacationed at a family resort in Vermont. It’s a state we love, with its densely forested mountains and clear rivers. We also love it for its wonderful food: maple syrup, Ben & Jerry’s Ice Cream and Cabot Creamery cheeses. So, when I realized today was our 14th state’s National Day, I knew today’s recipe would have to be one using a food product from the state. Since I was already planning for this grilled sandwich recipe to be featured during the month, it seemed the perfect fit for today.
This sandwich has many of my favorite foods and flavors incorporated into it. I’m always up for great bread and just about any kind of cheese, but a Vermont cheddar is the star here. Add in the pickled red onions, roasted squash, and savory mustard and you’ve got a delectable sandwich that goes really well with a steaming bowl of home cooked soup. This is a meal made for Autumn weekends!
Butternut Squash Sandwich with Cheddar Cheese
Butternut Squash Sandwich with Cheddar Cheese (adapted from epicurious.com) Makes: 4 servings, Total Time Required: 40 minutes
Ingredients:
- 1 medium butternut squash (about 2 pounds)
- 1/4 cup extra-virgin olive oil
- 1 /12 teaspoons dried thyme
- 2 garlic cloves, smashed
- 1 3/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sugar
- 1/2 medium red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 slices white cheddar cheese
- 1 cup arugula
- rolls or country bread
Preparation:
Preheat the oven to 450°F. Cut the squash in half crosswise where the neck and body meet. Peel and seed it. Slice the neck lengthwise into 1/4″-thick planks (about 2 1/2″ long). Slice body into 1/4″ pieces.
Cut the squash and whisk together the oil with the spices.
Whisk together the oil, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. Lay the squash pieces out in a single layer on one or two rimmed baking sheet. Brush both sides of the squash pieces with the oil mixture. Bake the slices until the squash is tender, about 18–20 minutes, turning the slices over halfway through.
Brush the squash pieces with the oil mixture.
Meanwhile, bring the vinegar, sugar, remaining 3/4 teaspoons salt, and 1/2 cup water to a boil in a small saucepan.
Make the pickling liquid for the onions.
Remove it from the heat and stir in the red onion. Allow the pickled onion to cool.
Add the pickling liquid to the onions.
Whisk the mayonnaise and mustard in a small bowl. Stir the thyme leaves into the mayonnaise mixture.
Mix up the spread for the sandwiches.
Slice the rolls or bread and toast them in the oven for 5 minutes. Spread 2 tablespoons of the mayonnaise mixture on the bottom halves.
Layer the squash & cheese on the sandwiches.
Top each sandwich with some squash and cheese. Layer the pickled red onions and arugula on top, add more mayo if desired. Serve.
Add the arugula, pickled onions and mayo spread to the sandwich.
Do Ahead: The squash can be roasted 3 days ahead then covered and chilled until needed. The onions can be made 1 month ahead and kept covered and chilled.
This is a hearty sandwich!
So many good things come from Vermont! ~Linda
Butternut Squash Sandwich with Cheddar Cheese (adapted from epicurious.com) Makes: 4 servings, Total Time Required: 40 minutes
Ingredients:
- 1 medium butternut squash (about 2 pounds)
- 1/4 cup extra-virgin olive oil
- 1 /12 teaspoons dried thyme
- 2 garlic cloves, smashed
- 1 3/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sugar
- 1/2 medium red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 slices white cheddar cheese
- 1 cup arugula
- rolls or country bread
Preparation:
Preheat the oven to 450°F. Cut the squash in half crosswise where the neck and body meet. Peel and seed it. Slice the neck lengthwise into 1/4″-thick planks (about 2 1/2″ long). Slice body into 1/4″ pieces.
Whisk together the oil, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. Lay the squash pieces out in a single layer on one or two rimmed baking sheet. Brush both sides of the squash pieces with the oil mixture. Bake the slices until the squash is tender, about 18–20 minutes, turning the slices over halfway through.
Meanwhile, bring the vinegar, sugar, remaining 3/4 teaspoons salt, and 1/2 cup water to a boil in a small saucepan. Remove it from the heat and stir in the red onion. Allow the pickled onion to cool.
Whisk the mayonnaise and mustard in a small bowl. Stir the thyme leaves into the mayonnaise mixture.
Slice the rolls or bread and toast them in the oven for 5 minutes. Spread 2 tablespoons of the mayonnaise mixture on the bottom halves. Top each sandwich with some squash, then the cheese, pickled red onions, and arugula. Serve. The squash can be roasted 3 days ahead then covered and chilled until needed. The onions can be made 1 month ahead and kept covered and chilled.