6-8 slices focaccia bread (¼-inch thick)
2 Tbsp olive oil
1 cup butternut squash, small diced
dash of salt and pepper
2 Tbsp fresh rosemary
2 Tbsp chicken stock or white wine
4-6 oz goat cheese
squeeze of lemon
2 Tbsp walnuts, toasted and chopped
2 Tbsp fresh sage
3 Tbsp butter

In a saute pan, over med-high heat, add olive oil. Add diced butternut squash, dash of salt, dash of pepper, and rosemary. Allow to sear on all sides, cooking uncovered for about 13-15 minutes.

Add stock or wine, stir and cover. Turn off heat. Allow to finish cooking covered, with heat off.

Place goat cheese in a bowl. Add lemon, dash of pepper, walnuts, and sage. Mix well.

While squash is still warm, fold into goat cheese mixture. Gently mix well and set aside for flavors to blend.

Spread a thin layer of butter on focaccia slices. Then spread a thin layer of goat cheese mixture. Top with second slice of bread. Make “sandwiches” until the goat cheese mixture is gone.

Heat saute pan over medium. Place sandwiches in pan and brown on both sides. Serve with Seafood Chowder.