Roasted Butternut Squash French Breads
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Roasted Butternut Squash French Breads
Description
This recipe begins with roasting cubed butternut squash tossed with olive oil, salt, and pepper until the pieces are golden and tender with caramelized edges. Meanwhile, thinly sliced red onion is cooked in butter with garlic and a pinch of salt, then lightly sweetened with honey until golden and soft. A loaf of French bread or ciabatta is sliced open and generously spread with prepared pesto on both sides.
Fontina cheese is sprinkled over the pesto, followed by chopped kale, the honey-glazed onions, and roasted squash cubes, finishing with more cheese on top. The assembled breads are baked at a high temperature just long enough to melt the cheese and warm all components. A final sprinkle of parmesan adds sharpness before slicing and serving.
The texture contrasts soft, sweet roasted vegetables with the tender kale and gooey cheese layered on rustic bread. Flavor combines savory, sweet, and herbal elements from the pesto and vegetables. This dish is convenient for a meal centered on vegetables and cheese with a balance of textures and colors.
Ingredients
- 3 cups butternut squash cubed
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper
- 1 tablespoon butter unsalted
- 1 red onion thinly sliced
- pinch salt
- 1 tablespoon honey
- 1 French bread ciabatta bread, or any kind of baguette!, loaf
- ½ cup pesto sauce prepared
- 2 cups kale chopped
- 8 ounce fontina cheese freshly grated
- Parmesan Cheese for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the squash cubes on the baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper. Roast for 20 minutes, or until they are caramely and tender.
- While the squash is roasting, heat a skillet over medium-low heat and add the butter. Stir in the onions and garlic with a pinch of salt. Cook for 5 minutes until they soften slightly, then stir in the honey. Cook, stirring often, until the onions get golden and caramely.
- Slice the bread down the center. Spread the pesto on both sides of the bread. Top with a sprinkle of the cheese. Top with the chopped kale, the onions and the squash. Sprinkle the remaining cheese on top.
- Bake for 10 minutes, just until the cheese melts. Remove the breads from the oven and sprinkle with parmesan. Slice and serve.
User Reviews
Overall Rating
5
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