Author Notes
Caramelized onions, hearty spinach, toast pieces and roasted butternut squash all topped with melty brie cheese. —Sarah | Wisconsin from Scratch
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Ingredients
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1/2
large butternut squash, peeled and cut into 1/2" pieces (about 2 cups)
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2 tablespoons
olive oil, divided
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1 teaspoon
smoked paprika
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1 teaspoon
salt, divided
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1/2 teaspoon
pepper
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1
red onion, thinly sliced
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2 teaspoons
apple cider vinegar
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8 ounces
spinach, tough stems removed
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5 ounces
rustic sourdough bread, toasted (about 3 thick slices)
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4 ounces
brie cheese, sliced
Directions
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Preheat oven to 400 degrees.
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Combine the squash, 1 Tbsp olive oil, smoked paprika, ½ tsp salt, and pepper in a large bowl, mixing to coat everything evenly. Spread squash evenly on a baking sheet and roast in the oven at 400 degrees until tender, about 30 minutes.
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While squash roasts, heat the remaining 1 Tbsp oil in a large pan over medium-low heat. Add the onion, and cook, stirring occasionally, until onions are caramelized and very fragrant, about 25-30 minutes. The onions should be ready about the same time the squash is done roasting.
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Add the remaining ½ tsp salt and the apple cider vinegar to the pan, and cook 1 minute more. Add the spinach and cook until tender, about 3-4 minutes. Add the roasted squash to the pan. Tear the toasted bread into pieces and add to the pan. Mix everything together until well combined.
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Place cheese slices on top, cover pan, and cook until cheese has melted, about 2-3 minutes. Transfer pan to the table, grab some forks and dig in.
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