Squash, Manchego and Balsamic-Onion Grilled Cheese

Name: Squash, Manchego and Balsamic-Onion Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, plus more for the bread; 1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick; 2 tablespoons maple syrup; 1/2 teaspoon chili powder; Kosher salt and freshly ground pepper; 1 Maui or other sweet onion, thinly sliced; 1/4 cup balsamic vinegar; 1 teaspoon sugar; 8 slices country white bread; 1 pound manchego cheese, thinly sliced; 1 cup sliced almonds, toasted

Servings: persons

5 tablespoons unsalted butter, plus more for the bread
1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick
2 tablespoons maple syrup
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 Maui or other sweet onion, thinly sliced
1/4 cup balsamic vinegar
1 teaspoon sugar
8 slices country white bread
1 pound manchego cheese, thinly sliced
1 cup sliced almonds, toasted

1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2
Melt 2 tablespoons butter.
3
Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet.
4
Roast until golden and soft, about 20 minutes.
5
Set aside and let cool.
6
Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat.
7
Add the onion and toss to coat.
8
Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes.
9
Stir and add the balsamic vinegar, sugar, and salt and pepper to taste.
10
Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.
11
Sandwich build!
12
Butter 1 slice of bread.
13
On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego.
14
Close with another buttered bread slice, buttered side up.
15
Repeat with the remaining ingredients to make 3 more sandwiches.
16
Heat a heavy griddle or flat pan over medium heat.
17
Melt the remaining 2 tablespoons butter in the pan.
18
Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side.
19
Low and slow is the key here so you don't kill your bread before the delicious innards get gooey.
20
Photograph by James Wojcik

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons unsalted butter, plus more for the bread, 1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick, 2 tablespoons maple syrup, 1/2 teaspoon chili powder, and more.

Yes, Squash, Manchego and Balsamic-Onion Grilled Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!