Roasted Butternut Sandwich

The best little sandwich that I didn’t know I needed.

I think I dreamed of this sandwich when thinking about how butternut squash is over utilized in soup. I starting thinking how good it would be roasted with honey and balsamic… and maybe some prosciutto..then the dream continued and here we are. Making dreams a reality.

Butternut Prosciutto Sandwich

1 butternut squash, sliced 1/2” rings
1 red onion, sliced into thin rings
8 slices of prosciutto
8 thin slices green apple
1 cup roasted red bell peppers, sliced (1-2 peppers)
1/2 cup herbed vinaigrette (recipe below)
4 pieces of focaccia or other bun
Olive oil, about a TBSP
Balsamic, about a TBSP
Salt

Herby Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
1 TBSP fresh thyme
1 TBSP fresh oregano
1 leaf fresh sage
1/2 TBSP fresh rosemary
2 TBPS parmesan cheese, grated
1 clove garlic
Salt
Pepper

Heat the oven to 425. Place onions and butternut on a lined sheet pan, sprinkle with balsamic, olive oil and sea salt. Bake for 15 to 20 minutes, until squash is roasted and lightly browning. Blend all ingredients for ingredients. Hopefully you have extra, because it is amazing! Brush the bread with oil and toast in oven the last 5 minutes the squash is in oven.

To assemble:
Place bread then a couple of slices of squash, roasted onion, red peppers, prosciutto, and green apple. Pour the amount of vinaigrette you would like on it and close with top. Enjoy!