Veggie autumn toastie
This tasty and crunchy toastie filled with gorgonzola, pumpkin and caramelized onions is a perfect combination of savory with a touch of sweet!
Tools
Ingredients
Serving
1
butternut squash
4 tbsp
olive oil
2
sweet onion
1/2 tsp
salt
1/4 tsp
pepper
1 tbsp
light brown sugar
12
bread slices
50 g
soft butter
180 g
gorgonzola
2 tbsp
sage, chopped
Step by step
Peel, deseed and slice butternut squash in half moons. Make sure the slices are not too thick. Lay them on the baking tray lined with parchment paper and brush with half of the olive oil. Bake for 30 minutes in a 190°C pre-heated oven.
Heat the rest of the olive oil in a pan on medium heat. Peel and slice the sweet onions and add into the pan. Bake on low heat until caramelised, add seasoning and mix together.
Lightly butter the outside of the bread slices, this will slow browning and help warm the filling.
Spread gorgonzola on all slices of bread. Add 3 pumpkin slices, caramelised onion and finish off with chopped sage on half of the slices and close with the remaining slices. Do not over-fill the sandwiches. Place them in the sandwich rack and close.
Set the Shade control to 5 and press the SANDWICH button. Insert the Sandwich rack into the toaster slot to toast.