A twist on BLT

I called this a SALT sandwich...though it doesn't include excessive salt. Start with delicata squash which is one of my favorites. I chose to peel it for this sandwich but you actually don't have to peel this squash because of the "delicate" skin. Halve it lengthwise and then scooped out seeds and sliced into 1/4 inch cresent shapes. Toss very lightly in olive oil and sprinkled lightly with salt and pepper. Roast in the oven at 350 degrees until tender, about 20-30 minutes.

I don't care for toasted sandwich bread, however you could certainly do this. Use a half of an avocado, squished on the bread (Dave's Killer Bread) as a spread.

Layer on the roasted squash, spinach lettuce, and sliced tomatoes.

Great for a light dinner or lunch. Serve with seasonal fruit.