Lola Kamuda - recipe for Cook of the Week Challenge #1

Maple-Glazed Ham, Pear and Gouda Panini with Bourbon Butternut Squash spread and Spicy Baked Sweet Potato Medallions.

7 tablespoons of Olive oil

1 small butternut squash

Salt & pepper

1/2 teaspoon Erythritol

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon chili powder

2 teaspoon Bourbon vanilla bean paste

2 small sweet potatoes

4 tablespoons of butter, softened

2 tablespoons real maple syrup

4 slices Greenridge Farms Caminito ham, cut 1/4 inch thick

8 slices pumpernickel bread

2 D'Anjou pears

1 tablespoon lemon juice

8 slices Gouda cheese

Preheat oven to 400°F. Cover two baking sheets, one small, one large, with aluminum foil. Coat each one with a thin layer of olive oil and set aside.

In a very small bowl, mix the Erythritol, nutmeg and cinnamon. In a separate bowl, mix the cayenne, paprika chili powder, and salt to taste. Set aside.

Cut off the top and bottom of the butternut squash. Cut in half lengthwise. Remove and discard the seeds and membrane from one of the halves and place it skin down on the baking sheet. Brush lightly with olive oil. Season with salt & pepper. Bake for 45-60 minutes, rotate the baking sheet every 15 minutes, until lightly browned and fork tender. Remove from oven and let cool on baking sheet.

Peel the sweet potatoes. Rinse under cool water and pat dry. Cut each potato into 1/4 inch thick round slices. Place them all in a self-sealing storage bag. Add the cayenne spice mix, seal and shake to coat each slice. Add one tablespoon of olive oil and one teaspoon of the Bourbon vanilla to the bag, reseal and shake to coat.

Pour the sweet potato on the prepared baking sheet, separating the slices so they are not on top of each other. Bake for 10-15 minutes, flip, and bake another 5-10 minutes until lightly charred and fork-tender. Remove from oven and let cool slightly on baking sheet. Transfer to a plate, cover and keep warm.

When the squash is cool enough to handle, use a spoon to scoop the pulp into a small bowl. Discard the skin. Using a fork, mash and stir the pulp until all the large lumps are removed. Add one tablespoon of soft butter, one teaspoon of Bourbon vanilla, and the remaining spice mix. Mix well with fork until blended.

Set a large, nonstick skillet over medium heat. Add one tablespoon of olive oil and one tablespoon of maple syrup. Use a brush to spread evenly across the pan. Add the slices of ham, making sure they don't overlap. Cook for three minutes, flip and brush the remaining maple syrup on each slice. Cook an additional two minutes, transfer to a plate and cover to keep warm.

Wash, rinse and dry the skillet. (If you don't mind the maple flavor on your bread, you can skip that step.) Return to stove and set over medium heat. Add one tablespoon each of olive oil and butter, spreading to coat the pan evenly. Add four slices of pumpernickel and brush more butter on top of each slice. Cook undisturbed for two minutes.

Meanwhile, slice the pears lengthwise into 1/8 inch slices, discarding the core. Sprinkle with lemon juice to prevent browning. Transfer to a plate and set aside.

Flip the bread and cook an additional two minutes. Remove from pan and transfer to a cutting board. Add one tablespoon of butter to pan and cook the rest of the bread the same way.

Meanwhile, begin assembling the sandwiches. Spread one tablespoon of squash on prepared bread. For each sandwich, layer one slice of Gouda, two slices of pear, one slice of ham, and another slice of Gouda. Top with one tablespoon of squash spread and the remaining bread slices.

Press down gently and cut each sandwich in half. Serve warm with Spicy Baked Sweet Potato Medallions.

Makes 4 servings.

Lola Kamuda

• Recipes are printed as they were presented to Cook of the Week Challenge judges