Butternut Squash and Onion Sandwich
Ingredients
- 4¼” slices of butternut squash, peeled
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil, divided
- Sea salt and fresh ground black pepper
- 1 cup red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 slices whole wheat bread (or gluten free if you need it)
- 1 slice of smoked gouda (or another favorite cheese) – leave off for vegan!
Instructions
- Preheat oven to 400˚
- Take slices of butternut and brush with one tablespoon of Extravagonzo Roasted Garlic Culinary 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 Extravagonzo Roasted Garlic Culinary 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
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