Monday, November 5, 2012

Roasted Pumpkin Grilled Cheese

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.


Anonymous said...

Ok, cheese and pumpkin sound like a killer mix! I now need to roast a pumpkin

Anonymous said...

I've never tried squash or pumpkin on a grilled cheese but oh my word does that look and sound amazing!

Allysia said...

Yup, I can totally see that working. I think perhaps the weirdest thing I've put on a grilled cheese is avocado slices. But it's so good - just makes the whole thing even more creamy! Heart grilled cheese. :)

Kacy said...

I'm not a huge pumpkin fan, but I wonder how this would taste with sweet potato?

Yum Yucky said...

"scoop out the goodness"... I lurves that part. What a unique sammich. And now I finally know how to roast a pumpkin!

Lisa from Lisa's Yarns said...

I have never put pumpkin or anything non-traditional on a grilled cheese, but I can see how it could work! I have mostly had pumpkin in sweets, but one of the best thai meals I have ever had had pumpkin in it and it was awesome!