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Pumpkin and Roasted Onion Toastie
It’s probably best if you make two of these. At least…
Sweet, salty, melty - perfect. There’s a toastie, then there’s this. Sure, it might seem a little tedious to have to use your oven, it’s a toastie after all, but we promise the extra steps go a long way in creating melty cheezy magic. Best of all, you can prep these and have them ready to whip up at the snap of a finger.
Pumpkin and Roasted Onion Toastie (makes 4 )
½ butternut squash, thinly sliced
2 white onions, thinly sliced
¼ tsp salt
1 tbsp olive oil
1 tbsp dairy-free butter
8 slices dairy-free cheese (we used vio-life)
8 slices sourdough bread
- Preheat your oven to 180˙C and line a baking tray with parchment paper. Transfer the sliced butternut squash and sliced onions onto the tray, side by side. Coat with salt and the tablespoon of salt. Roast for 20-25 minutes, until the butternut squash is soft and onions browned.
- Take two slices of bread to make the first toastie. Layer two slices of cheese, topped with butternut squash followed by roasted onions. Spread a little butter (if using) on the outside of each slice of bread.
- Heat a pan over medium heat. Transfer toastie and cook for 3-4 minutes. Turn it over once golden on the bottom side, and cook on the other side for another 2-3 minutes. Apply some pressure onto the toastie with a spatula for 30 seconds or so, to squeeze it all together.
- Remove from heat, and repeat with remaining toasties.
If you’re making these to store, stop after step 2 and transfer to in an airtight container (and refrigerate). When you’re ready to make your toastie, proceed with steps 3 and 4.