Savor all the flavors of fall in one comforting bite. Don’t want dairy? Omit the cheese and enjoy this healthy, earthy- tangy topper with latkes, crostini, or pasta. Use any remaining pumpkin mixture as an addition to Greek yogurt, pasta dishes, eggs, or soups.
Caramelized Pumpkin Grilled Cheese
Servings
4 Servings
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion halved and thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- 3- pound pie pumpkin or butternut squash, peeled, seeded, and cut into ½-inch cubes
- ¼ cup extra virgin olive oil plus more for drizzling
- ½ teaspoon crushed red pepper
- Kosher salt
- 8 thick slices country or whole wheat bread or leftover challah
- Several garlic cloves peeled but not cut
- 1 heaping cup ricotta
- Flake salt
- ¼ cup chopped mint
Instructions
- ONION JAM:
- In a small saucepan, heat ¼ cup of evoo over medium heat. Add onions, stir, and cook for 15 minutes, until they begin to soften and darken.
- Add vinegar and syrup; reduce for 15 to 30 minutes until it looks like jam and tastes tart-sweet. Place in a container to cool.
- GRILLED CHEESE:
- In a heavy pot or Dutch oven, add pumpkin/squash, ¼ cup of olive oil, crushed red pepper, and pinch of salt. With the lid on, cook over medium-high heat, stirring occasionally for 15 to 20 minutes, until pumpkin is tender. Adjust the heat if necessary so pumpkin doesn’t burn.
- Add onion mixture to cooked pumpkin, stirring gently to preserve chunky pumpkin texture. Taste, and season with salt or more red pepper, if needed.
- Drizzle bread slices with olive oil and toast on a griddle, pan, or under the broiler. Rub with garlic clove once toasted.
- Spread a thick layer of ricotta on bread, then an equal amount of the pumpkin-onion mixture. Sprinkle with flake salt salt and a drizzle of evoo. Top with chopped mint. Serve immediately.
- Store leftover pumpkin mixture, covered, in the refrigerator for up to 3 days, or freeze for 2 months.
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