I love food magazines.
The most dangerous section of the store for me is the checkout lines with all of the magazines. I love looking at the photos and coming up with inspirations from all of the delicious looking recipes. This recipe came from the October issue of Food Magazine from Jeff Mauro (you know- the guy who won the most recent season of Next Food Network Star.) He really did come up with some pretty amazing sandwiches so when I saw this vegetarian grilled cheese sandwich- I knew I had to make it!
His original recipe calls for a baking/cooking everything in butter and adding a couple different extra sweeteners. I opted to ditch all of those for a more “waist-friendly” sandwich as well as one that could be made vegan extremely easily (just leave off the cheese!)
I love the intense flavor of the roasted butternut squash along with the sweetness the balsamic onions. Again, the original recipe called for it to be grilled but I wanted something that I could make up the night before and take it for lunch the next day (although, this would make one killer grilled-cheese sandwich!)
(Ps- all I’ve been cooking are sweet potatoes and butternut squash. I love fall!)
Butternut Squash and Balsamic Onion Sandwich
- 4- 1/4\" slices of butternut squash, peeled
- 2 tablespoons olive oil, divided
- salt and pepper
- 1 cup red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 slices whole wheat bread
- 1 slice of smoked gouda (or another favorite cheese)- leave off for vegan!
- Preheat oven to 400˚.
- Take slices of butternut and brush with one tablespoon of olive oil. Place on aluminum foil covered baking tray. Sprinkle with salt and pepper. Bake until soft and golden, about 20-25 minutes. Pull from oven and let cool.
- While the butternut squash is baking, heat over low the remaining olive oil in a skillet. Place sliced onions in skillet and begin to let onions cook- do not stir. Continue to cook onions until they begin to brown, 10-15 minutes. Once onions are cooked, stir in balsamic vinegar and continue to cook until vinegar reduces down, about 5-10 minutes.
- Once onions and squash are ready, build your sandwich with the squash, onions, and cheese. It is at this point you can either eat the sandwich or you can turn your griddle on and grill the sandwich.
by Erin Alderson