Squash, Manchego and Balsamic Onion Grilled Cheese

By khojnicki

Ingredients

• 5 tbsp unsalted butter, plus more for the bread
• 1/2 butternut squash, peeled, seeded and sliced 1/4" thick
• 2 tbsp maple syrup
• 1/2 tsp chili powder
• Kosher salt and freshly ground pepper
• 1 sweet onion, thinly sliced
• 1/4 c balsamic vinegar
• 1 tsp sugar
• 8 sliced country white bread
• 1 lb manchego cheese, thinly sliced
• 1 c sliced almonds, toasted

Details

Servings 4
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Melt 2 tbsp butter. Toss the squash with melted butter, syrup, chili powder, salt and pepper. Roast on baking sheet until golden brown, about 20 mins. Set aside and let cool.

Meanwhile, melt 1 tbsp butter in a medium skillet over medium low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to caramelize, 10-15 mins. Stir and add balsamic vinegar, sugar and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more mins.

Sandwich build: Butter 1 slice of bread. On the unbuttered side, layer manchego, squash, onion, almonds, more manchego. Repeat to make remaining 3 sandwiches.

Heat a griddle or flat pan over medium heat. Melt the remaining 2 tbsp butter in the pan. Lightly cook each sandwich until cheese begins to melt, 3-4 mins. Flip and repeat.