On Friday night we made roasted pumpkin grilled cheese sandwiches. These were served with an easy, curried lentil soup.
First things first, I roasted a pumpkin. Canned pumpkin will not work for this recipe, as it is too runny.
To roast a pumpkin, you just clean it out, and throw it in a 350 F cut-side down for 30 minutes, followed by cut-side up for 30 minutes. Let it cool enough to scoop out the goodness.
Top some buttered (on one side) sour dough bread with 1/2 cup of roasted pumpkin (per sandwich), and then sprinkle with a mixture of 3 parts brown sugar, 1 part each salt, chili powder, and smoked paprika.
Top that with a pile of finely grated Gruyere cheese.
Grill slowly so the cheese melts nicely.
Have you ever put squash or pumpkin on a grilled cheese sandwich?
Or anything else nontraditional?
I've also put pear, apple, and even crackers on grilled cheese! It's a fun sandwich to experiment with.