Farmer'S Market Cheddar Melt

• Whole grain, artisan baked bread, thickly sliced
• Locally cured ham, thickly sliced
• 1 honey crisp apple, cored and thinly sliced (or other locally available apple)
• 1 Baked acorn squash (or sweet potato)
• 2 tablespoons pure maple syrup
• 2 teaspoons butter
• Arugula
• 2 slices sharp cheddar cheese
• Whole grain mustard
• Cranberry chutney
• Kosher salt

1. Preheat oven to 400 F degrees
2. Split acorn squash in half, top to bottom, and scoop out the seeds. Please 1 teaspoon of butter and 1 tablespoon of maple syrup in the cavity of each half, and place in a baking dish . Sprinkle the squash with kosher salt, and pour a little water into the dish to keep the skins from burning and sticking to the bottom. Place in the oven and bake for 1 hour (or longer if you have a big squash)
3. Remove the squash from the oven and let cool. When cool enough to handle, scoop the insides into a bowl and mash with a fork, making sure the butter and maple syrup is evenly distributed, check for seasoning and set aside.
4. Set your oven to broil.
5. Cut a thick slice of the bread and toast it. Build your open faced sandwich starting with the mustard, then the sliced apples, the smashed squash (you will have more of this than you need for the sandwich), the arugula, the ham and finally the cheese. Place the sandwich on a sheet try and pop under the broiler, cook until the cheese is bubbling and starting to brown.
6. Remove from the oven and serve with a big spoonful of cranberry chutney, and a simple green salad.

grain, locally cured ham, honey crisp apple, acorn, maple syrup, butter, arugula, cheddar cheese, grain mustard, cranberry chutney, kosher salt

Taken from food52.com/recipes/1220-farmer-s-market-cheddar-melt (may not work)