I had an intense smoked meat sandwich today from a new Brooklyn delicatessen called Mile End. The options for the sandwich are not a choice of meat varieties but a choice of fat level: lean, medium, or fatty. It was a delicious, heart-stopping, and slightly overpriced meal that drove me to finally join the gym this evening. And yet, I don’t regret my lunch choice because I’ve been enjoying lighter vegetarian meals the rest of the week.

A prime example is the butternut squash pasta I made on Sunday. It was easy to make and it used almost five ingredients, but a sprinkle of Parmesan cheese put it over the top. I’m placing it under my “Five Ingredients” category anyway because the amount of cheese is minimal enough to count as a seasoning.

Roasted Butternut Squash Pasta
Serves 2 as a main, 4 as a side
-1 medium butternut squash
-1 medium onion, diced
-1 tbs. fresh sage, finely chopped
-2 cloves garlic, minced
-1/2 lb. pasta
-2 tbs. olive oil
-Salt and pepper to taste
-Parmesan cheese to taste

1) Pre-heat the oven to 400°.

2) Peel and cut the butternut squash into 1″ by 1″ cubes. Toss the cubes in a bowl with 1 tbs. olive oil and pour onto a baking sheet. Season with salt and pepper and roast for 30 to 40 minutes or until tender.

3) While the squash is roasting, add the remaining tablespoon of oil to a skillet over medium-high heat. Saute the garlic until fragrant (about thirty seconds) and add the onion. Cook until tender, stirring often. Add the sage and cook for an additional minute. Remove from heat.

4) Cook the pasta according to box directions. Reserve 1/3 cup pasta water.

5) When the squash is done roasting, add to the skillet, return to medium heat, and stir often for one to two minutes. Add the cooked pasta, pasta water, and stir.

6) Serve with a sprinkling of Parmesan cheese to taste.

Can all of the flavors of autumn be captured in one sandwich? I set out to do just that on Sunday, piling as many complementary autumnal items as possible between two slices of bread. Crisp apples, caramelized onions, and butternut squash from the farmers’ market, brie and dijon mustard from the store, and an amazing loaf of bread from the new branch of Almondine Bakery in Park Slope. I mean, come on. Look at this loaf:

The Almondine Bakery in DUMBO makes the best macarons I’ve had in my life, so coming upon the new storefront during a Sunday walk took my already wonderful weekend to a new level. Having the bakery within a few blocks of my apartment is going to be very dangerous. Ten pounds dangerous.

With all of my ingredients in hand, I went to work putting together the sandwich. I started by peeling and then cutting the squash into 1″ thick slices. I tossed them with olive oil, salt, pepper, and a bit of nutmeg, and then roasted them on a baking sheet for 20-30 minutes at 400º.

While the squash was roasting, I sliced two yellow onions into thin strips and slowly caramelized them in a skillet with a splash of oil and a dash of salt. The process can take around 30-40 minutes, stirring the onions every few minutes as needed.

Once the onions and squash were done, I sliced the bread and topped it with brie, and then placed it in the toaster oven for a few minutes to melt. Finally, I spread on the mustard on the top slice and layered the ingredients on the bottom slice: squash, apples, and then the onions.

It doesn’t beat a Thanksgiving leftover sandwich, but when it comes to the flavors of mid-autumn, it does the trick.