The theme for this week for I Heart Cooking Clubs is In Season (What's in season in your little corner of the world?). The recipe I chose for this week was Roasted Butternut Squash, Blue Cheese, and Pear Bruschetta, and it can be found on page 26 in Donna Hay's Simple Dinners cookbook.
The ingredient list: butternut squash, olive oil, sage leaves, sourdough bread, caramelized onion relish, blue cheese, arugula, pear, and walnuts.
In the book, this recipe was right after the Simple Chicken Schnitzel Sandwich so last week I was sort of torn which one I wanted to make for sandwich week. When I realized this week was going to highlight seasonal ingredients, I made my mind up rather quickly which recipe to make last week, and which for this week as this recipe has butternut squash, walnuts, arugula, onions, sage, and pears, all of which are readily available and in season in Indiana in November.
Oh my goodness is this a wonderful brushchetta...all those fall flavors camping happily together on top of the sourdough bread and a riot of flavor in every bite. I think I could eat one of these every day this week and never tire of it...and I just might, after all, it's in season and I really should be making the most of the season before we zip into winter and some of these will be a tad harder to locate.
I served it with grilled steak for dinner, which worked out really well as it was sort of salad, side dish, and bread all in one neat (okay, not so neat) little package. (She actually had more pear and arugula on top and I added it after the photo so that you could see more of the ingredients and not have them covered up with the lettuce and pear.) Goes great with grilled steak. Really, for the recipe, just buy the book, I've made six recipes from it so far, and each one worthy of the purchase price.
Please visit the I Heart Cooking Clubs site to see what the others made, you just click on their photo entry and it links you to their post/recipe.