Pumpkin and Roasted Onion Toastie
Sweet, salty, melty - perfect. These vegan pumpkin and roasted onion toasties require a little more time than the usual run-of-the-mill toastie, but they're worth every minute.
1/4 pumpkin or butternut squash, very thinly sliced (around 300g)
1 white onion, thinly sliced (around 120g)
1/2 tsp salt
1 tbsp (15ml) olive oil
4 tbsp (60g) dairy-free butter
4 slices vegan cheese
4slices sourdough bread
Preheat your oven to 180˚C fan/200˚C conventional. Line a baking tray with parchment paper.
Spread the sliced butternut squash and sliced onions onto the tray and sprinkle them with salt and olive oil. Transfer the tray into the oven and roast the pumpkin for 20-25 minutes, until soft and starting to brown.
Lay the slices of bread on a chopping board. Spread 1 tbsp of butter evenly on one side of each slice.
Heat a nonstick pan or skillet or medium low heat. Place the slices of bread - butter side down - on the pan and cook until golden on the heat facing side - around 2-3 minutes.
Place two slices of cheese on two slices of bread, followed by a couple tbsp of roasted pumpkin and onions. Lower the heat, and cook the toastie for 2-3 minutes on each side.
Add one tbsp of water to the pan, around the toastie, and cover it with a lid. This traps the moisture and fully melts the cheese.
Slice the toastie and serve it hot!
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.