Roasted Squash Caprese Sandwich by Third Culture

Enjoy an autumnal cheese pumpkin patch made with 3 I AM NUT OK wedges! 🎃

Ingredients

• 1 Focaccia

• 30g Rosemary & Sea Salt Butter

• 100g of Bluffalo Notzarella

• 100g of TCD Pistachio Pesto

• 15g of Christmas blend Salt

• 1 Butternut Squash

• 1 Tomato

• 50g Lamb Lettuce

• 50g EVOO

METHOD

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Squash. Carefully cut off the ends of the butternut squash. Slice the squash in half lengthwise and scoop out the seeds using a spoon. Peel the skin using a vegetable peeler or a sharp knife, then cut the flesh into 1-inch cubes.

3. Season the Squash. In a large mixing bowl, combine the cubed butternut squash with olive oil, and Christmas Salt blend. Toss until the squash is evenly coated with the oil and seasonings.

4. Bake the Squash: Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Make sure there's space between the pieces for even roasting. Roast for 25-30 minutes, or until the squash is tender and lightly browned. Stir halfway through to ensure even cooking.

5. Check for Doneness: The squash is done when it can be easily pierced with a fork and has a nice caramelized color.

6. Assemble the Sandwich: Slice your focaccia in half and lightly toast both sides. Spread a thin layer of R&S butter on each half.

   7. Build Your Sandwich: On the bottom half, layer lamb lettuce, sliced tomatoes, mozzarella, and your roasted butternut squash. On the top half, spread a generous amount of TCD Pistachio Pesto.

   8. Close and Wrap: Bring the two halves together, wrap the sandwich in deli paper, and slice it in half.Buon appetito!