french onion butternut squash grilled cheese__________________________Messy, gooey, cheesy, fragrant, crunchy, soft...Everything you need in a grilled cheese, with a winter flavor smack in the ass.
Ingredients
- 1 small butternut squash, peeled and sliced into half moons
- 2 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 -1/2 tsp cayenne pepper
- 2 yellow onions, thinly sliced
- 2 tbsp salted butter
- 1/2 cup vegetarian (or regular) beef stock
- 1/3 cup apple cider
- 8 slices sourdough bread
- 1 cup shredded gruyere cheese
- 1 cup shredded fontina cheese
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Melt butter in a large skillet over medium low heat. Toss in the sliced onions with a big pinch of salt and pepper. Cook, stirring occasionally, for 15-20 minutes. Increase the heat to medium-high and pour in the beef stock and apple cider. Simmer for 10 minutes until the onions are a deep brown and most of the liquid has cooked off.
- While the onions cook, make the squash. Toss the squash in 1 tablespoon of olive oil, brown sugar, chili powder, oregano, cinnamon, cayenne pepper, and a pinch of salt and pepper. Arrange in a single layer on the baking sheet and roast for 20 minutes, rotating the pan halfway through cooking time.
- To assemble the sandwiches, butter one side of each bread slice. On the unbuttered side of four of the slices, layer cheeses, onions, and butternut squash. Set a second slice atop each buttered side facing up.
- Wipe out the skillet you used for the onions and heat over medium. Set 1-2 sandwiches at a time in the skillet and cook 3-5 minutes. Flip and cook an additional 3-5 minutes. Press down on the sandwich straight after flipping to encourage the cheese to melt. Repeat with remaining sandwiches.