After a long wait, it’s finally time for the brown butter squash sandwich to make a comeback on our menu. We never would have guessed that a vegetarian sandwich would be among our most requested, but we are pretty proud of this one. We roast butternut and acorn squashes in the oven until tender, then scoop them and blend with Monforte goat’s cheese, warm spices and seasonings. This mixture gets spread on seven-grain toast and topped with pickled carrot ribbons and fresh sunflower sprouts. The whole thing then gets drizzled with browned seasoned butter. Sound good? Tastes better!