squash soup to ravioli. Today's recipe takes a classic grilled cheese and ups the ante by adding in garlic roasted squash. It's a perfect dish for left over squash or try it with pumpkin too.
Use any squash you prefer, I had butternut squash on hand. It's low in fat, filled with fiber and offers significant amounts of potassium (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems.)
Add a squash to your shopping bag and lift from your legs, not your back for this gooey, delectable Fat and Happy sandwich.
Fat and Happy Food Blog Tips and Techniques: Cutting the squash in half will be there hardest part of the whole process. Besides a sharp knife, try using a dead blow hammer. I've designated an old chef's knife for this rather than use my good ones.
Rub the inside of the squash with olive oil, add a touch of minced garlic, salt and black pepper. Place cut side down onto a parchment paper lined cookie sheet.