Whip Up a Butternut Squash Grinder with Roasted Peppers!
Welcome to the culinary journey of creating a delectable Butternut Squash Grinder with Roasted Peppers FarmGirl Style! This mouthwatering dish is sure to become a favorite in your household. It’s a delicious explosion of flavors, combining the sweet, nutty taste of butternut squash with the smoky tang of roasted peppers all nestled into a comforting sandwich.
Plus, it’s relatively simple to whip up, making it ideal for a weekday dinner or a weekend lunch. So, let’s get started!
When Thomas was born, over 20 years ago, I was a vegetarian. That meant sandwiches were kind of blah. There are only so many cheese sandwiches you can eat, and I wasn’t as creative back then.
Then a friend introduced me to a fried “pumpkin” sandwich. It was heavenly, and of course, I put my own spin on it with farm-fresh ingredients.
The Butternut Squash Grinder Easily Adapted
You can experiment with a variety of breads, such as whole wheat, rye, or sourdough, to add an extra depth of flavor to your sandwich. You can even skip the sandwich and make it a beautiful platter to share (or not). I love the arugula, but you can substitute basil or spinach if you like..
I’m not including measurements because you can make as many or as few butternut squash grinders as you like. The peppers will keep in the fridge for several days. The squash and peppers can both be frozen once cooked.
Congratulations! You’ve just created a flavorful masterpiece in the form of a Butternut Squash Grinder with Roasted Peppers. It’s a unique, vegetarian-friendly twist on a classic sandwich, packing plenty of flavor and nutrition into every bite.
The hearty butternut squash is loaded with fiber, vitamin A, and potassium, making it a fantastic choice to keep you full till your next meal. The beautiful blend of spices and the delicate sweetness of the squash come together to create a taste explosion that’ll have your taste buds thanking you.
This flexible recipe can be easily adapted based on what you have in your pantry. So don’t be afraid to experiment and make it your own! Happy cooking!
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Butternut Squash Grinder 🎥
Ingredients
Butternut squash peeled and sliced 1/4″ thick
Egg, beaten
Breadcrumbs, seasoned as you like (salt, pepper, garlic, Italian seasoning)
Roasted sweet peppers
Arugula
Fresh mozzarella
Ciabatta or your favorite bread
olive oil, balsamic
Instructions
Dip squash slices in egg, then breadcrumbs, then fry in oil until golden and cooked completely. Remove to a paper towel-lined pan to cool. Season with salt.
Roast peppers over a gas burner, on an outdoor grill, or in the broiler until charred. Peel and seed them, then drizzle with a little olive oil. Season with salt, pepper, oregano, and garlic (optional).
To assemble the “grinder” sandwich:
Cut the ciabatta in half lengthwise and drizzle with some olive oil and balsamic glaze. Top with squash slices, fresh mozzarella, roasted peppers, and arugula leaves. Close the sandwich, press a bit, then enjoy! Wrap well and refrigerate if you prefer to make it ahead.
Prepare your taste buds for a trip down memory lane, courtesy of the cocktail known as Dirty Shirley. This tipsy throwback is a grown-up version of the classic Shirley Temple, serving up nostalgia in a glass for cocktail enthusiasts. It’s a delicious blend of childhood memories and adult indulgence.
Tonight’s cocktail is a Dirty Shirley Temple!
In a glass with ice, stir together 1 1/2 oz vodka, 1/2 oz grenadine, squeeze of lime and 2-3 oz sprite
Garnish with lime wheel and maraschino cherries.
