Oven-roasted butternut paired with fresh parsley and blue cheese. A family favorite! If you have been following my blog then you know we don't eat bread very often, but absolutely love this beautiful sandwich!
Ingredients (serves 2)
1.5 to 2 cups butternut, diced (small cubes roast faster)
0.5-ounce blue cheese, or to taste
Pinch red pepper flakes
Black pepper and sea salt
1/4 cup chopped red onions chopped
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
4 slices bread of your choice
1/4 cup fresh chopped parsley
1 cup fresh kale or arugula (or other salad green of your choice)
1/4 cup sliced cucumbers
1/4 cup sliced tomatoes sliced
Directions
- Preheat oven to 400°F or 200°C.
Add butternut, red pepper flakes, sea salt and black pepper to a baking sheet. Drizzle with oil and toss to coat. Roast butternut for about 20-30 minutes or until soft. - While roasting, heat cooking oil in a sauce pan over medium heat. Saute the onions until soft and add vinegar and maple syrup or honey. Cook until thickened.
- Combine roasted butternut, onions, and parsley in a bowl and mash well.
- Add a thin layer of blue cheese to a slice of bread (lightly toast bread slices if you have no panini maker for extra crunch). Top with butternut mix, arugula, tomato, cucumber, and another slice of bread. Cut in half or quarters and serve.
- If you have a panini maker, toast until golden. You can use the oven or a skilled too. We don't have a panini maker so we used a skillet with a little cooking oil.
Bon Appetit!!
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