Small Butternut Squash, roasted and sliced into 1/4" slices (Can be substituted for Roasted Turkey Breast if you do not like squash)
Olive Oil
2 to 3 slices Smoked Gouda
1 large Onion, sliced
1 Tbsp Olive oil
3 Tbsp butter
2 Tbsp Red Wine
1 1/2 Tbsp Brown Sugar
Salt
Good heavy whole wheat bread
1 Cup Red Wine
1 Cup Balsamic Vinegar
1 Tbsp Brown Sugar
DIRECTIONS
Preheat oven to 400F
Halve your butternut squash, drizzle with olive oil and sprinkle with salt and pepper. Place in oven safe dish and bake for 30 to 40 minutes until squash is soft but still slightly firm. Set aside to cool enough to handle. Slice squash into 1/4' slices and remove the peel. Set slices aside.
While squash is roasting, heat oil and butter in a large skillet over low heat. Add the onions with a good pinch of salt to the skillet and cook VERY slowly for 15 to 20 minutes, stirring occasionally to prevent catching. DO NOT be tempted to turn the heat up, as you do not want the onions to burn. When onions become soften and tinged golden, add sugar and red wine to deglaze the bottom of skillet-this will start the carmelization process. Cook onions over low heat for a further 5 to 10 minutes, stirring occasionally, until sticky and caramelized. Use immediately or store in fridge.
In a medium saucepan, combine 1 cup wine, 1 cup balsamic vinegar, and 1 Tbsp brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.
Time to put together the ultimate grilled cheese. Take 2 slices of your favorite whole wheat bread (mine is the country harvest ancient grains), butter the outer sides of the slices. Using a small skillet, on low heat, place one slice of bread butter side down. Place Gouda slices on slice of bread, then your onions, then drizzle the red wine reduction, and top with butternut squash and second slice of bread. Cover with lid and increase heat to medium low. Watch for bread to become a golden brown colour and carefully flip and grill the second side. Remove from pan and serve.
Originally published in The Wine Cellar June 2018.
