Fall Squash Vegetarian Brioche

• 1 small delicata squash
• 1 medium bosc pear
• 12 cup greens (kale, spinach, collards)
• 2 teaspoons olive oil
• 1 tablespoon pignoli nut
• 2 slices provolone cheese (soy alternatives are great too) or 2 slices swiss cheese (soy alternatives are great too)
• 2 slices brioche bread

1. 1.
2. Peel squash, then slice into semi thin horizontal slices.
3. 2.
4. Roast slices under broiler or on a grill until cooked through, roughly 15 minutes.
5. 3.
6. While squash is roasting, quick saute the greens with the olive oil, add the pignoli nuts to the pan about 2 mins before greens are finished.
7. 4.
8. Place 1 slice of cheese on each brioche slice and grill under broiler until toasty to your liking.
9. 5.
10. Place roasted squash on hot bread, then pear sliced thinly, then top with greens and nuts and add second bread slice.
11. Good open-faced for fewer calories.

bosc pear, olive oil, pignoli nut, provolone cheese, bread

Taken from www.food.com/recipe/fall-squash-vegetarian-brioche-403089 (may not work)