we have a newish bakery in town called the independent. their baguette reminds me of the ones i would get while living in barcelona and i have dreamed of ever since. we would get one in the morning and rub a roma tomato on the inside, drizzle some olive oil, salt it, and nibble on it all day long. with that being said, it is hard for me not to devour an entire independent baguette on my own. the other day i picked up a fresh baguette and made a family dinner out of it. i made a fall sandwich that was hearty and so delicious. i will surely be making this one again.
ingredients
1 medium sized butternut squash
1 yellow onion
2 cloves garlic
1 1/2 Tbsp
olive oil
salt to taste
arugula
goat cheese
baguette (fresh is best)
directions
-pre-heat oven to 450 degrees
-remove skin and cut the butternut squash into small pieces
-in a roasting pan toss 1 Tbsp olive oil with squash
-roast in oven for 45 minutes or until squash starts to get some color
-while the squash is roasting, dice the onions and remaining 1/2 Tbsp olive oil
-sauté them over medium heat until they start to get some color
-dice the garlic and add to the onions
-add some salt to taste
-when the squash is roasted, add the onion-garlic mixture
-slice the baguette in half like a hotdog bun
-on the bottom half spread with plain goat cheese
-spoon the butternut squash mixture over the goat cheese
-then top with a layer of fall arugula to give it a little spice
-slice the baguette into sandwiches for eatin'
photos and recipe by kristen bach