bacon maple & acorn squash sandwich

How To Make bacon maple & acorn squash sandwich

• 
  1

  Cut squash in half lengthwise. No need to remove seeds at this point; they are much easier to remove after cooking.
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  2

  Place in microwave-safe baking dish cut side down, with ½-inch of water. Cover loosely with waxed paper. Microwave on high power about 7-8 minutes, until squash meat is easily pierced with fork. Do not overcook to the point of mushiness; squash should still be firm. Let squash cool enough to handle.
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  3

  Scoop seeds out of squash and slice crosswise into ½” thick slices. Remove peeling by running a thin sharp knife along outer edge. Pat dry with paper towels.
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  4

  Heat a ridged grill pan on high heat. Brush squash slices with the butter. Grill squash a couple of minutes on each side, basting with butter. When done, remove to plate and keep warm.
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  5

  Make filling: Combine the softened Mascarpone with the maple syrup until totally smooth. Spread the cheese on two of the bread slices.
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  6

  Top the cheese with slices of the grilled acorn squash. Season with salt and pepper if desired. Place 2 slices of bacon on top. Drizzle a little maple syrup over all if desired. Top with watercress or lettuce leaves, and remaining bread.
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  7

  If you feel like it, you can put these sandwiches in a Panini press, but they are just as good without that.
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