About the Dish

10 ounces Delicata Squash
4 teaspoons Balsamic Vinegar
2 packets Grey Poupon Dijon Mustard
1 Shallot
1/2 teaspoon Beautiful Briny Sea Rosemary Sea Salt
4 slices Multi-Grain Bread
2 ounces Goat Cheese
1 sprig Sage
3 ounces Arugula
3 tablespoons Pecans
Per Serving
Calories 590
Total Fat 28 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 1150 mg
Total Carbohydrates 67 g
Dietary Fiber 10 g
Sugar 14 g
Protein 17 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Hefeweizen

Straight To Ale He Ain't Heffe is a traditional Northern German Hefeweizen that brings all the banana and clove flavors you would expect. This unfiltered beer is named for The Hollies 1969 ballad "He Ain't Heavy, He's My Brother," which was later covered by Neil Diamond. The traditional sweetness of a hefeweizen will pair well with the creamy goat cheese.

Sauvignon Blanc, Sonoma County, California

This acid-driven white wine is from a legendary winemaker who has been making making wine in Sonoma for over 50 years. Russian River is known for chardonnay and pinot noir, but its cool climate is known to produce another secret weapon- the sauvignon blanc. Green herbaceous notes in the wine pair nicely with the grassy tang of the goat cheese.

METHOD

1
Heat oven to 400° F.
2
MISE EN PLACE • Halve squash lengthwise. Discard seeds and fibers. Slice squash crosswise into 1/3-inch thick half-moons. • Peel and finely chop shallot. • Pick and chop sage leaves. Note: Delicata skin is edible, but if you prefer, you may remove it.
3
• On a baking sheet, toss squash with 2 teaspoons olive oil. Spread in a single layer. • Roast in oven until tender, about 20 minutes.
4
While squash roasts, in a bowl, whisk together 2 teaspoons olive oil, half of balsamic vinegar, 1 packet mustard, half of shallot, 1/4 teaspoon rosemary salt and 1/4 teaspoon pepper.
5
• Spread one of side of each bread slice with 1/2 teaspoons olive oil. Arrange slices oil-side down on work surface. • Spread 2 slices with remaining 1 packet mustard.
6
• Crumble goat cheese evenly over bread. • Arrange squash over cheese, pressing lightly to help it adhere. (If there is excess squash, save for another use or add to salad.) • Drizzle with remaining balsamic vinegar. Sprinkle with remaining shallot, 1/4 teaspoon Rosemary salt and sage. Close sandwiches.
7
• Place a large skillet over medium-high heat. When skillet is hot, add sandwiches. Cook without disturbing until toasted and crisp on bottom, pressing down on the sandwiches with a spatula to increase contact with hot pan, about 3 minutes. • Flip, and toast other side, about 3 minutes.
8
• Divide sandwiches between 2 plates. • Toss arugula and pecans with balsamic vinaigrette. Taste and adjust seasoning as desired with rosemary salt and pepper. • Divide between plates, and enjoy!

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