Roasted Butternut Squash Sandwich

Pre heat the oven to 375F.

Skin the butternut squash, scoop out the seeds and guts, and dice the squash into inch-sized cubes. Toss them in some olive oil. Crush a little coarse sea salt and crack some pepper to cut away some of the sweetness of that squash.

Slice the top off of a pod of garlic and drizzle some olive oil and wrap it in foil.

Roast the squash and garlic in the oven for about 35 minutes.

Once done, let it cool and puree the squash and garlic to make a spreadable toast.

Chop up the brined pepperoncini.

Spread the squash and garlic on a slice of bread. Sprinkle the brined pepperoncini and sumac (if using). Cover it up with the mozzarella.

On a hot cast iron, add 1/2 tbsp of butter. Place the sandwich and move it around so that it catches all the butter.

Lower the temperature and place a heavy tray/another cast iron on the sandwich to put some weight. Let this roast for 5 minutes, until golden brown.