01 of 03
Sauteed butternut squash, crispy bacon, and melted gouda come together between two buttery toasted slices of lard bread to create a sweet and savory sandwich that highlights the beautiful flavors of fall. The bread this this sandwich calls for is made with lard, so the fat content is much higher than regular store-bought bread.
02 of 03
I originally had this open-faced sandwich at ABC Kitchen in New York City in the Fall of 2013. It features seasonal kabocha squash blended with cinnamon and a little bit of honey, thus enhancing its natural flavors. Adding goat cheese brings an extra pop of tartness, while the fresh mint balances everything out with its herbaceous goodness.
And although kabocha squash is recommended, I've tried this recipe with butternut squash and yams and it is equally as delicious.
03 of 03
Image this: Beautiful squash blossoms drizzled with honey and topped with candied pumpkin seeds layered between a toasted pretzel bun full of fluffy fresh ricotta, melted sharp cheddar, and truffled taleggio cheese. This grilled cheese sounds pretty amazing right? Yeah!
Oh and if you can't find squash blossoms, or have never heard of them, check out your local farmers market during summer months to find these beautiful and delicate flowers that are perfect for all sorts of recipes.