Sweet & Savory Delight: Homemade Butternut Squash Open-Faced Sandwich
[Today’s Recipe] Crafting a Delicious Butternut Squash Open-Faced Sandwich
I’ve strived to recreate a recipe similar to those found in Australian-style brunch cafes. This dish perfectly balances sweet and savory flavors for a truly delightful experience!
Ingredients- 1 slice Sourdough bread
- 1 mini Butternut squash (or Kabocha squash)
- 3 slices Processed cheese (like cheese slices for toast)
- 1 Egg
- 1 tsp Maple syrup
- A pinch of Parsley flakes
- A splash of Milk
Cooking Instructions
Step 1
First, let’s prepare the star ingredient: the butternut squash. Wash the squash thoroughly and microwave it for about 3 minutes and 10 seconds. This step softens the squash, making it much easier to scoop out the seeds and flesh. Once removed from the microwave, carefully scoop out all the seeds and stringy bits from the inside. Then, use a fork or a mashing tool to mash the squash flesh until it’s smooth and creamy. Ensure there are no large lumps for a better spread consistency.
Step 2
To achieve a spreadable consistency for the squash, we’ll mix in a little milk. This will help the butternut squash spread smoothly onto the bread and enhance the overall flavor. Adjust the amount of milk gradually until you reach a soft, spreadable texture. It shouldn’t be too watery, just enough to make it creamy.
Step 3
For an open-faced sandwich, the type of bread isn’t critical, but I’ve prepared a slice of sourdough bread for its lovely flavor. Toast the bread until it’s golden brown and slightly crisp on the outside, yet still soft on the inside. You can use a toaster or a dry pan. Warm bread complements the toppings wonderfully.
Step 4
Next, let’s get ready to prepare one of the key components of this sandwich: the grilled cheese. Please have three slices of processed cheese ready.
Step 5
Now, let’s grill the cheese slices until they are golden and slightly melted. Heat a frying pan over medium heat. Place the cheese slices in the pan and cook, flipping them once, until they are nicely browned and softened. The processed cheese naturally releases a bit of oil as it cooks, so you won’t need to add any extra cooking oil or olive oil. The goal is to get them lightly crispy and melted.
Step 6
Spread a generous layer of the prepared butternut squash mixture onto the toasted sourdough bread. Make sure to cover the bread from edge to edge. Spreading it evenly allows the sweet and creamy squash flavor to permeate the entire slice.
Step 7
On top of the butternut squash spread, arrange the three slices of warm, grilled cheese. Placing them while they are still warm will help them meld beautifully with the squash spread, creating a more delicious texture.
Step 8
Now, for the crowning glory of our sandwich: a poached egg. Bring a pot of water to a boil, add a splash of vinegar, and carefully slide the egg into the water. Poach for about 2-3 minutes, or until the yolk is still runny. Gently place the prepared poached egg on top of the grilled cheese.
Step 9
Sprinkle a little parsley flakes over the poached egg. This adds a lovely visual appeal and a subtle herbaceous aroma to the sandwich.
Step 10
Finally, drizzle a bit of maple syrup over everything for that perfect touch of sweetness. Your delicious butternut squash open-faced sandwich is now complete! It’s best enjoyed immediately while warm. Enjoy your meal!
