Roasted Squash and Balsamic Onion Melt
This vegetarian sandwich features tender roasted butternut squash and sweet balsamic glazed onions melted between crispy sourdough bread.
Ingredients
- Roasted Squash and Onions
- 1 cup butternut squash cut into half-inch cubes
- 1 tablespoon olive oil
- 1 cup red onion thinly sliced
- 1 tablespoon balsamic vinegar
- 0.25 teaspoon dried thyme
- Salt and black pepper to taste
- Sandwich Assembly
- 2 slices sourdough bread
- 2 slices Havarti cheese
- 1 tablespoon butter softened
Instructions
- Preheat your oven to 400 degrees F and line a small baking sheet with parchment paper.
- Toss the squash cubes with half the olive oil and a pinch of salt and pepper on the baking sheet.
- Roast the squash for 15 to 20 minutes until tender and lightly browned.
- While the squash roasts, heat the remaining olive oil in a small skillet over medium heat.
- Add the sliced onions to the pan and cook until soft and golden brown.
- Pour the balsamic vinegar and dried thyme into the skillet and stir until the vinegar coats the onions and no liquid remains in the pan.
- Butter one side of each bread slice.
- Place one slice of bread butter-side down in a clean skillet over medium-low heat.
- Layer one slice of cheese, the roasted squash, the balsamic onions, and the second slice of cheese onto the bread.
- Top with the remaining bread slice, butter-side up.
- Cook until the bottom bread is toasted, then flip and cook until the second side is toasted and the cheese is melted.