Samiches, Samiches...Butternut Squash Style

A fond way to say farewell to fall and to all of its gourdes. Serve these samiches with a side of Alfredo and a glass of white, dry wine. Saviong Blanc or a dry Riesling

Ingredients:
1 Butternut Squash
1 Loaf of Ciabatta Bread
Swiss Cheese

Preparation: Butternut Squash
1. Slice butternut squash in half.
2. Remove seeds
3. Place on cookie sheet with the meat side down
4. Add enough water to cover the bottom of the cookie sheet
5. Bake for 45 minutes at 400F

Preparation: Sammy Time!
1. Slice ciabatta bread into size of samich you want
2. Slice the amount of Swiss cheese you desire. I like to use 2 thick chunks one on each half of the samich.
3. Toast the ciabatta with the cheese until cheese is melted.
4. Scoop out the cooked squash from it's skin and place a thick layer on one side of each samich.
5. Eat and be happy

Griffin Says: You Can Eat the Seeds!
That's right. It's one of my favorite snacks from the kitchen...toasted butternut squash seeds. They cook-up just like pumpkin seeds and add a little extra fun to this simple dish.
1. Slice the butternut squash in half
2. Remove the seeds and the seed pulp
3. Place on a cookie sheet (with the pulp)
4. Sprinkle with salt (curry powder adds a little something extra)
5. Bake at 350F for 10-15 minutes, or until seeds are slightly browned and pulp is no longer moist.
6. Eat as a snack while you wait for the butternut squash to cook, or serve as a side to the samich.