Autumnal Brie & Delicata Squash Sandwich Bowls

Why Sandwich Bowl?

This squash bowl is based off one of my favourite Boston sandwiches. Living so far from that sandwich shop now, and with having different seasonal squash available to me, this is my nostalgic version of that sandwich! In this case, that means incorporating sourdough croutons into the delicious contents of that sammy (plus some…) over a bed of brown rice to help flesh this out into a full and fulfilling meal to keep you going!

While not a perfect recreation of that sandwich, I believe this helps capture the essence of that wonderful time in my life and take me back to my old days in that neighbourhood. I’m excited to be able to share this experience with anyone will to give it a shot!

Why Should I Invest in Cast Iron?

My most versatile kitchen tool is my 10 inch Cast Iron Pan. I know the Cast Iron Elites out there will make a huge fuss about how it is clearly a superior pan and you can feel grandmother’s aging spirit in it, but the truth is it’s just a really useful pan.

Instead of buying a stove top pan, a circular cake tin, and a baking sheet, I only bought one cast iron pan. I love being able to start a meal on the stove and then continue it in the oven (or vice versa) and I love how easy it is to use.

Another point in the favour of this pan is that it’s fully compatible with an induction stove. This may not sound like a big problem if you’ve never lived in dorm, but as a student who could only cook in the building’s community kitchen, I quickly learned that induction is a cruel and picky mistress.

After buying my first pan and realizing that I couldn’t even get it hot enough to accidentally burn myself, I had to do my research in order to get an induction-compatible pan. In the process I found my cast iron, and music to my student ears was that I didn’t have to buy a baking sheet or cake pan.

Autumnal Brie & Kabocha Squash Sandwich Bowls

Simone Peironnet | 10/01/2023

prep time: 15 minutes | cook time: 45 minutes | total time: 60 minutes

Servings: 4

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Ingredients:

• 3 Delicata Squash or 2 Acorn Squash
• 2 Tbsp Olive Oil
• 2 Tbsp Maple Syrup
• 1/2 tsp Cayenne Pepper
• 1.5 Cups Brown Rice
• 1 Small Bunch Kale
• 2 Cloves Garlic
• 1 tsp Red Pepper Flakes
• 2 Slices Crusty Sourdough Bread
• 3 Slices Bacon
• 4 Tbsp Kewpie Mayo
• 1 Tbsp Sriracha or Truff Hot Sauce
• 2 Avocados
• 6-10 oz. Brie
• Sesame Seeds, for garnish

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Instructions:

1. Preheat your oven to 425F.
   

2. Cook your brown rice according to packet instructions.
   

3. Chop your squash into 1.5” chunks, leaving the skin on. On a lined baking sheet, combine your chopped squash, maple syrup, olive oil, cayenne, and salt. Bake for 20 minutes, tossing halfway through.
   

4. While your squash is cooking, slice your crusty bread into bite-sized pieces. In a medium saucepan, turn the heat to medium high. Add a splash of olive oil, salt, and cracked black pepper. Once oil is hot, add your bread and toss until golden brown. Set aside.
   

5. To the same pan, add another splash of olive oil. Finely chop your garlic and break down your kale into bite-size pieces. Once olive oil is up to temperature, add your garlic and red pepper flakes. Turn off the heat once your garlic gets crispy, around 30 seconds. Add in kale and immediately cover the pan, tossing kale in the infused oil. Set aside and lightly sprinkle with salt.
   

6. Chop your bacon into lardons (one inch pieces). In the same pan, on medium heat, add your bacon chunks and cook until crispy, around 2 minutes then set aside.
   

7. In a small bowl, mix your kewpie mayo and hot sauce until well combined.
   

8. Slice your avocado.
   

9. To assemble in serving bowls, lay a base of brown rice and top with maple roasted squash, garlic kale, sourdough croutons, bacon, and avocado. Drizzle your sicily mayo over the top, then garnish with sesame seeds and sliced brie. Serve hot and enjoy!
   

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Hungry for more fall recipes? Give these a try!