Butternut Squash Grilled Cheese with Caramelized Onions Recipe

butternut squash grilled cheese with caramelized onions on sourdough.

Butternut Squash Grilled Cheese with Caramelized Onions Recipe

This butternut squash grilled cheese is inspired by a toast served at Jean-Georges Vongerichten’s ABC Kitchen in New York. I ate at the restaurant years ago and the transformation of squash stuck with me.

Course Sandwich

Cuisine American

Prep Time 10

Cook Time 1 15

Servings

Calories 1246kcal

Author Kylie Mazon-Chambers

Ingredients

1 medium (2-pound) butternut squash or other yellow-fleshed squash
6 tablespoons extra-virgin olive oil, divided
Kosher salt, as needed
¼ teaspoon red pepper flakes
1 large yellow onion, thinly sliced
2 tablespoon apple cider vinegar
3 tablespoons maple syrup
1 pound sharp white cheddar cheese, shredded
4 tablespoons mayonnaise, divided
4 tablespoons unsalted butter, divided
8 slices sourdough bread or white country bread

US Customary - Metric

Instructions

Preheat the oven to 425ºF ( 220ºC). Halve the squash and scoop the seeds out. Rub the squash with 3 tablespoons (26g) olive oil then season with salt and red pepper flakes and place cut-side down on a large baking sheet.
Roast until squash is extremely tender, about 45 minutes.
Heat the remaining olive oil in a large stainless steel or cast iron pan over medium heat. Add the onions in batches, tossing to coat in the oil . Cook, stirring occasionally, until they are soft and golden, about 20 minutes.
Add the apple cider vinegar and the maple syrup to the onions, stirring to combine. Continue to cook the onions until they start to break down, about an additional 10 to 15 minutes.
Let cool slightly then scoop the tender flesh into a bowl and combine with the caramelized onions. Mash the mixture with a potato masher or by using a fork until combined.
Thinly spread one side of each bread slice with mayonnaise. Heat a large skillet or griddle over medium-low heat, add the butter and allow to melt.
Place half of the slices of bread, mayo-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices (about 4 ounces cheese per sandwich).
Top each with ½ cup (70g) of the butternut squash mixture. Top each with a second slice of bread, mayonnaise side up.
When the underside is golden brown, about 3 minutes, use a spatula to flip the grilled cheese and continue to cook. Gently press down on the sandwich to encourage browning and continue to cook until the cheese has melted and the underside is golden brown, about an additional 3 minutes.
Remove to a cutting board and cut each sandwich in half. Serve immediately.

Notes

Tips for the Best Butternut Squash Grilled Cheese

Use both mayo and butter. Spread mayonnaise on the outside of each slice of bread before it hits the pan to create a deeper, more even golden crust than it would from just butter alone.
Cook low and slow. Cooking over a medium-low heat ensures the cheese melts at the same rate the bread browns. Too high and you get a crispy exterior with an unmelted center. If you need it to melt faster, toss an ice cube in the pan and cover it for just a minute to create steam to melt the cheese.
Choose the right pan. Cast iron or non-stick gives you the most even heat distribution and a consistently golden crust. Avoid stainless steel — it creates hot spots and uneven browning.

Nutrition