Making Honey Pan Roasted Butternut Squash Grilled Cheese
I love honey. I love any and all variaties of them. Clover honey? Sure. Black Forest honey? Bring it on. Honeycombs? Bring me some and we’re best friends. On the day that I finished my water-fast, I took a piece of white bread, slathered it with peanut butter and Nutella, folded it in half and set it on a small plate. I then drowned it in honey and ate it. With a fork. It promptly came back out after 15 minutes, because anyone who’s ever done a water fast knows that you need to ease back into food. I knew too, but that’s just how much I love honey.
I’ve never had butternut squash. I’ve had the old sugar pumpkins, yes, but never butternut squash. My mother’s feeling unwell so all she eats as her in-between meal snacks of grilled fish and porridge are bananas and steamed butternut squash. I sneaked a bite and now here we are. I had to cleave off a large chunk of her last butternut squash for this. Sorry not sorry (I’ll buy you another one, mother!).
The steamed bite that I snuck was tender and sweet, and while that tasted pretty good, I wasn’t sure it would work in a grilled cheese. So we’ll cook this like we would gyozas - by searing them over high heat before throwing in some water and covering the pan to make sure the buttery notes come through. This then gets tossed in a honey dressing with sultanas and sauteed onions. This mixture will work with any cheese, I think, including *cue dramatic music* processed cheese. So let’s stop the hate.
HONEY PAN-ROASTED BUTTERNUT SQUASH GRILLED CHEESE (comfortably serves 2 to 3)
[ 1 small butternut squash, cut into 1/2 inch cubes + 2 tablespoon olive oil + 1 teaspoon honey + 1 clove of garlic, minced + 1 tablespoon lemon juice + a small handful of sultanas + 1 large onion + 4-6 slices of bread + cheese, type and amount of your choice + salt and pepper to taste ]
Slice the onion and saute in a pan or skillet over medium heat with 1/2 tablespoon of olive oil until translucent and soft and brown in some parts. Season with salt and set aside.
Combine 1 tablespoon of olive oil, lemon juice and honey in a large bowl and give it a good whisk. Add in the sultanas and season to taste with salt and pepper. Set aside.
Using the same pan, heat 1/2 tablespoon of olive oil over medium-low heat and saute the minced garlic until fragrant. Toss in the butternut squash cubes to coat with the oil and turn up the heat to medium high. Cook for 3 minutes. Give it a gentle stir to make sure the all sides brown up, and cook for another 3 minutes. Add two tablespoons of water and cover up with the lid. Turn the heat to low and cook for another 2 minutes or until fork tender. Take off the lid and give it another stir to make sure all the water has evaporated.
Tip off the butternut into the dressing and toss to coat.
Built the sandwich by dividing and piling the butternut squash on top of 2-3 slices of bread. Top with cheese and another piece of bread and butter the outside of both bread. Cook in a pan or in a panini press until cheese is melted. Serve immediately.