Roasted Butternut Squash Sandwich with Caramelized Onions and Pesto

Name: Roasted Butternut Squash Sandwich with Caramelized Onions and Pesto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 18 oz peeled and thinly sliced butternut squash ((no more than ¼ inch thick)); 1/2 plus 1/8 teaspoon salt, divided; 3/8 teaspoon black pepper, divided; olive oil; 2 yellow onions, peeled and thinly sliced ((about 10.5 oz/300g)); 1 tablespoon butter; your choice of bread for sandwich; 2-4 tablespoons pesto

Prep 10 min Cook 50 min Serves 2 Source

Ingredients

18 oz peeled and thinly sliced butternut squash ((no more than ¼ inch thick))
1/2 plus 1/8 teaspoon salt, divided
3/8 teaspoon black pepper, divided
olive oil
2 yellow onions, peeled and thinly sliced ((about 10.5 oz/300g))
1 tablespoon butter
your choice of bread for sandwich
2-4 tablespoons pesto

Steps

1
Preheat the oven to 425°F (220°C). Toss the butternut squash slices with ⅜ teaspoon salt, ¼ teaspoon pepper and 2½ tablespoons olive oil. Arrange them in a single layer on a baking sheet lined with parchment paper.
2
Roast the butternut squash in the preheated oven for about 20 minutes, then flip and roast until tender and browned to your liking, about 10 minutes more.
3
While roasting the squash, place a skillet over medium heat and add oil to coat the bottom. Once the oil is hot, add the onion slices. Let them cook, stirring occasionally for about 15 minutes. Reduce the heat if needed.
4
Add the remaining salt and pepper to the onions, stir and cook for another 5 minutes. Increase the heat back to medium, then add butter.
5
Continue to stir and cook for 20-30 minutes more until they are browned, soft and sweet. A light degree of caramelization will also work.
6
Toast the bread. Spread pesto on each cut side, then add the roasted butternut squash slices and caramelized onions. See Notes for optional add-ins. Serve right away.