Caramelized Onion, Apple and Brie Tart.

This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]

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This apple brie tart is heavenly!

This apple brie tart starts with caramelized onions and puff pastry. It's topped with pomegranate molasses and juicy arils for an extra pop!

Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! (more…)

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Caramelized Onion and Burst Tomato Pasta Skillet.

No better way to close out summer than with caramelized onion tomato pasta! Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese!  This is late summer in a skillet.  In case you haven’t noticed, this has basically been the year of caramelized […]

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No better way to close out summer than with caramelized onion tomato pasta!

caramelized onion tomato pasta with basil

Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese! 

This is late summer in a skillet. 

caramelized onions and cherry tomatoes

In case you haven’t noticed, this has basically been the year of caramelized onions for me. I mean, sure, I’ve used them in many recipes over the last decade, but this year I’ve really gone over the top.

And I can only assume that’s because we have so much time at home, that right now I’m like “oh, I have to caramelize onions for 30 minutes? Sweet! Something to do!”

You know?

caramelized onions and burst cherry tomatoes

Anyway, that’s why I don’t feel terribly awful about sharing so many recipes recently that require you to caramelize onions for a half hour before you really make the meal.

Promise promise it’s worth it. 

caramelized onions and burst cherry tomatoes in a skillet

So I know I just gave you a whole spiel about the onions taking quite a while, but other than that, this is such a quick and easy pasta. It’s one that comes together in a matter of minutes once the onions are caramelized and the tomatoes have popped. Throw the ingredients in the skillet and check them every so often. That’s all it takes! 

caramelized onion burst tomato pasta up close

There are a few major flavor players here in this skillet:

The caramelized onions, of course. They have so much sweet and savory flavor that I can’t help but use them in everything.

Burst cherry tomatoes! The best of summer, adding a little acid and a bit more sweet to the skillet.

Fresh basil, for an herby, refreshing pop.

And parmesan. Nutty and buttery and savory all in the one. It brings everything together and tastes so lovely. 

caramelized onion tomato pasta with basil in a skillet

Any pasta you love works here. Any shape, any kind. This is my idea of a perfect meatless meal, but it can also be a great side dish too. Or a pot luck dish, you know, when we can do that again in ten years. It’s even tastes good when it’s cold.

The leftovers are TOPS. The flavors just marry together even more in the fridge and taste incredible.

caramelized onion tomato pasta with basil

This is everything I want for dinner.

caramelized onion tomato pasta with basil

Caramelized Onion Tomato Pasta

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Caramelized Onion and Burst Cherry Tomato Pasta

This caramelized onion tomato pasta is super simple and flavorful. Perfect for the end of summer! Delicious as a main dish or side.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 2 sweet onions, thinly sliced
  • 2 tablespoons butter
  • salt and pepper
  • 8 ounces pasta
  • 3 garlic cloves, minced
  • 2 cups whole cherry tomatoes
  • cup fresh chopped basil ribbons, plus extra for topping
  • ¼ cup finely grated parmesan cheese
  • shaved parmesan for topping

Instructions

  • Heat the butter in a large skillet over medium-low heat. Stir in the onions with a big pinch of salt and pepper. Cook, stirring often, for 25 to 35 minutes, until the onions are golden and caramely.
  • Towards the end of the onions caramelizing, bring a pot of salted water to a boil and cook the pasta according to the package directions.
  • Add the garlic and cherry tomatoes into the skillet with the onions. Cook, stirring often, until the tomatoes begin to burst, about 10 minutes.
  • Stir the pasta into the skillet. Stir in the basil ribbons and the parmesan cheese. Taste and season with a pinch of salt and pepper if you feel it needs it.
  • Serve immediately with extra basil and parmesan for topping.

caramelized onion tomato pasta with basil and parmesan

Cute little springs!

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Caramelized Onion Smash Burgers.

This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes. Hello summer! Is there anything better than a flavorful smash burger?! I think not. These are a DREAM.  Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and […]

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This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes.

Hello summer! Is there anything better than a flavorful smash burger?!

caramelized onion smash burger

I think not. These are a DREAM. 

Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and served on top of buttery brioche bread. 

Sign.me.up. 

st pierre brioche buns

Today, I’m so excited to be partnering with St Pierre! We love love love their brioche bread products so much. You probably recognize their buns in so many of my sandwich recipes – I’ve used them for years and they are seriously the best. These are my go-to store bought buns for sure. 

st pierre brioche buns

The St Pierre Burger Buns are perfect to use if you’re entertaining or simply grilling dinner for yourself. The buns are buttery and pillowy. I ended up throwing mine on the grill for an extra toasty taste. The texture is light and airy, but the buns are sturdy enough to hold a burger, which creates the absolutely PERFECT bite of texture. They totally elevate a regular old burger or sandwich and take the meal to next level!

caramelized onion smash burger set up

I’m thrilled to share this caramelized onion smash burger which is absolutely LOADED with flavor and served on the brioche burger buns. 

burgers on the grill

I don’t think it’s any secret how crazy I am for smash burgers. I mean, they are easily my favorite burger that we make in this house. Same goes for Eddie and even the kids are into them now too. In fact, for two weeks Max kept saying he wanted a “burger with cheese and lettuce.” I assumed he either saw it in a movie or read about one in a book. But I loved that it was his first real “craving” and can totally relate.

caramelized onions

Who doesn’t crave a smash burger in the summer?!

I wish I could eat one right this instant.

smash burgers

So, caramelized onion smash burgers were born!

caramelized onion smash burger

To get the classic smash burger texture, using a cast iron skillet is best. In previous years you’ve seen me make them in my kitchen and sometimes I’ve even put the cast iron skillet directly on the grill and use it there. This year, I’m using the griddle attachment on my actual grill, which is perfect because I can smash the burgers directly on the grill. AHHHH!! 

How amazing is that?

caramelized onion smash burger

It definitely makes things easier. But if you’re just using the skillet, cast iron is great because it gets HOT. And that’s what you want. A hot skillet. A round of beef. Then use smash it into the skillet using a burger press, the bottom of a glass or the flat end of a meat tenderizer. The edges get crispy and golden and the burger cooks in all that goodness.

Oh and did I mention that we add butter to the pan too?

YESSSSSS. 

caramelized onion smash burger

I like to smother said burgers in cheese (your favorite variety works here; my usual is sharp cheddar or gouda!) and then pile them high with caramelized onions. 

There’s also a garlic herb aioli slathered on the buttery St Pierre brioche bun and some crisp refreshing lettuce to really take things over the top. 

caramelized onion smash burger

I can’t even handle these beauties! They are perfect for the Fourth of July and will take your menu over the top.

caramelized onion smash burger

Caramelized Onion Smash Burgers

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Caramelized Onion Smash Burgers

These caramelized onion burgers are loaded with flavor, smothered with cheese and caramelized onions and topped with garlic herb aioli.
Course Main Course
Cuisine American
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

caramelized onions

  • 2 medium sweet onions, thinly sliced
  • 4 tablespoons unsalted butter
  • pinch of salt

burgers

  • 1 pound lean ground beef, I like 93%
  • 1 teaspoon salt
  • 1/2 tablespoon canola or vegetable, or any high heat oil
  • 1 tablespoon unsalted butter
  • 4 slices sharp cheddar cheese, or your favorite cheese
  • 4 St Pierre Brioche Burger Buns
  • leafy green lettuce, for the burgers

garlic herb aioli

  • ½ cup mayonnaise
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary
  • 2 garlic cloves, minced
  • freshly cracked black pepper

Instructions

caramelized onions

  • Thinly slice the onions. Heat a large skillet over medium-low heat and add the butter. Once melted, add in the onions with a good pinch of salt. Stir to combine everything. Cook, stirring often, for 20 to 30 minutes, until the onions caramelize. I love a classic, slowly caramelized onion, but if you’d like to speed up the process, you can add a pinch of sugar while cooking. You can also make these ahead of time and store them sealed in the fridge, submerged in a bit of olive oil.

burgers

  • Divide the beef into 4 equal parts. I like to form mine into balls so they smash into a more circular burger.
  • Heat a large cast iron skillet or your grill griddle over medium-high heat. You want it to be hot, so heat it for at least 5 to 10 minutes.
  • Once it's hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly! Place one of the balls of beef on the skillet and smash it down with a burger press, spatula, mason jar, etc - once or twice. You want it to be about 1/2 inch in thickness (or a little less) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook the burgers for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt for just 60 seconds or so.
  • Remove the burgers from the heat. Spread the aioli on the buns and top with a piece of lettuce. Add the burger on, along with the caramelized onions. Serve immediately!

garlic herb aioli

  • Whisk together the ingredients until combined. You can make this ahead of time and store it in the fridge.

caramelized onion smash burger

 

 

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French Onion Meatballs For The Weekend!

Here’s how we’re going to handle the weekend: by making french onion meatballs immediately! Hi. It’s me again. Back with another french onion recipe. I KNOW. I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last […]

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Here’s how we’re going to handle the weekend: by making french onion meatballs immediately!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Hi. It’s me again. Back with another french onion recipe.

I KNOW.

I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last recipe, right? There can be no more french onion-ing of any things in this house. 

Unless… never mind.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Just this year alone I’ve done french onion sweet potatoes and french onion lasagna roll ups and french onion soup. But I also have a french onion grilled cheese and french onion dip and french onion deviled eggs!

I think I have a french onion problem. But it’s a good problem to have? 

P.S. you can find me making these on instagram today!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

So, as usual, anything french onion-ish is going to take a little bit of time because you have to caramelize those onions! It’s the key to all the flavor. Once that part is done though, these aren’t too difficult to make. 

And bonus, you can make the onions ahead of time. Heck, you can make the meatballs ahead of time!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Also! You can use ground turkey or chicken for this recipe. You could even use ground beef, but I find that turkey or chicken makes the meatballs taste best – they really allow the flavor to shine. 

After you decide on that, we deal with all the other additions. Basically whatever goes in that soup is going into our meatballs!

Gruyere! Parmesan! Thyme! Breadcrumbs!

Delicious things like that and of course, the onions too. 

Enter all the exclamation points.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

It is nearly impossible to not eat these all out of the pan. You brown the meatballs, then throw a little stock into the pan and bake with some cheese. These practically melt in your mouth. They are divine.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Now what to serve these with!

Um, can we still be friends once I tell you that I placed mine on top of a piece of toasted sourdough? It was basically the best decision in quarantine (aside from this banana cake) and I essentially made a meatball MELT. Love it.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Another option is to serve these just like this, out of the skillet, with some roasted vegetables or your favorite side. They are SO good on their own. They have enough flavor and they are juicy enough too! 

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Of course, you could throw them in with some pasta too, whether you do buttered noodles or marinara or whatever! Because the meatballs are so ridiculously flavorful, they don’t need much! They can carry an entire meal, trust me. 

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

HELLO.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Okay so now that I’ve convinced you to stand over the stove and caramelize onions AGAIN, dinner should be great this weekend! xo

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

French Onion Meatballs

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French Onion Meatballs

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 16 meatballs
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 1 pound lean ground turkey or chicken, I like 94%
  • 2 garlic cloves, minced
  • 1 cup finely grated gruyere cheese, plus extra for topping
  • 2 tablespoons freshly grated parmesan
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons olive oil, for browning the meatballs
  • 1 ½ cups chicken or beef stock
  • 1 teaspoon flour

Instructions

  • Heat a large oven-safe skillet over medium-low heat and add the olive oil. Stir in the onions with a big pinch of salt. .Cook, stirring often, until the onions caramelize, about 30 to 40 minutes. Once the onions are golden and caramelly, transfer them to a plate. (Note: if you’re really in a rush, you can add 1 teaspoon of sugar, honey, maple syrup, etc to speed along the caramelization process. Be sure to stir often and check on the progress!)
  • Preheat the oven to 350 degrees F. Take half of the cooled caramelized onions and chop them up a bit - just so they easily mix into the meatballs.
  • In a bowl, stir together the turkey, garlic, ½ cup gruyere, all the parmesan, the breadcrumbs, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix until the meatballs are just combined - do not over mix!
  • Use your hands to form the mixture into 1-inch meatballs. It helps if you wet your hands with water before rolling. It’s okay if the meatballs are not perfect rounds!
  • Heat the same skillet over medium heat and add a drizzle of olive oil. Add the meatballs in a single layer and brown them on all sides - let them cook for 1 to 2 minutes, before flipping.
  • Once the meatballs are completely browned, fill a shaker cup or water bottle with the stock and flour. Shake it for 30 seconds. Pour the mixture into the skillet with the meatballs. Add in the remaining caramelized onions. Top the meatballs with the remaining gruyere cheese.
  • Bake for 20 to 25 minutes, or until cooked through (you want the internal temp to read 165 degrees F). Serve immediately! I love serving these on sourdough bread, like a meatball melt!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

This is mind blowing comfort food!

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Recipe | Kale & Sweet Potato Quesadillas

There are two things you should know about this recipe: 1. The name is a lie. There’s no queso in these quesadillas. But calling them “dillas” makes them sound like something cutesy off of a children’s menu, doesn’t it? 2….

There are two things you should know about this recipe: 1. The name is a lie. There’s no queso in these quesadillas. But calling them “dillas” makes them sound like something cutesy off of a children’s menu, doesn’t it? 2. Yes, if it sounds familiar, it’s because I made these with leftovers from my Sweet Potato & Kale Wraps. I decided to save the recipe for a rainy day and its day has finally come! So yeah, about #2. We had tortillas and fillings leftover after making those wraps. But, as you saw, I am no burrito wrapper, so the second night around, I made these Kale & Sweet Potato Quesadillas for dinner. Instead of binding everything together with cheese like in a traditional quesadillas, I used mashed sweet potatoes. Is this weird? Okay, fine, maybe it sounds weird, but sweet potatoes and kale go really well together (this is one of my most popular posts, after all!) and so do sweet potatoes and black beans. Oh, and one note about the chorizo: if you can purchase Field Roast locally, use their Mexican Chipotle sausage. Their sausage is made with real vegetables, grains, and spices and it’s minimally processed. (Yes, […]

Spinach, Caramelized Onion & Roasted Pepper Open-Faced Sandwiches from Vegetable Literacy

I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes fro…

I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes from Deborah Madison’s Vegetable Literacy to chose from for this post, my eyes immediately went to the open-faced sandwiches topped with caramelized onions. There was no way these wouldn’t be delicious! The sweet onions and thick slices of roasted red pepper paired perfectly with the salty cheese and earthy spinach. And aside from the time it took to caramelize the onions, these sandwiches were easy to make too. This is why I love Deborah Madison’s cookbooks—they elevate vegetarian cooking beyond veggie lasagnas and burgers, but in a way that’s not intimidating to the average cook. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes was released this week and I was lucky enough to get a copy to review. As a vegetarian (and a fan of Deborah Madison’s work in general), I appreciate this book for its inspired recipe ideas, but as a gardener, […]

Recipe | Sweet Potato & Kale Wraps

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! B…

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! Burritos are round!” So I decided rather than making them again, I’d just call them Sweet Potato & Kale Wraps. I’m lazy like that. These wraps were inspired by a recipe for Portuguese Burritos by MomFoodie. She had mentioned that she felt they were lacking something, so I decided to add a crapload of stuff to the burritos to add flavor. I didn’t want to add cheese, but I needed something to help bind the burrito together, hence the mashed sweet potatoes. I added black beans too and to replicate that smoky flavor the beans have at Mexican restaurants, I added a little smoked Spanish paprika to them. Caramelized onions clearly make everything better, so those went in too. I guess I kind of used a “throw enough things at the wall and eventually something will stick” approach to these burritos wraps. Luckily everything did stick, and although they might sound a little bit weird, […]

Roasted Butternut Squash French Breads with Pesto and Kale.

I’m taking meatless Monday to a whole new level here. With butternut squash french breads!  There is nothing more that I love than a good old fashioned french bread pizza! When I was in highschool, we often made the Stouffer’s version all.the.time.  Then when Eddie and I first got married, I made homemade french bread […]

The post Roasted Butternut Squash French Breads with Pesto and Kale. appeared first on How Sweet Eats.

I’m taking meatless Monday to a whole new level here. With butternut squash french breads! 

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

There is nothing more that I love than a good old fashioned french bread pizza! When I was in highschool, we often made the Stouffer’s version all.the.time. 

Then when Eddie and I first got married, I made homemade french bread pizzas often. Remember? It’s just so EASY! But also so good. Customizable. Personalizable. Is that a word? It is now. 

roasted butternut squash

I have one or two more delish ways to use squash before the winter ends and all we can think about are spring vegetables. It feels like that is forever away, but it’s really not! So let’s live up all the good squash recipes while we can. 

caramelized onions

This french bread is actually loaded (like, really!) with vegetables (I KNOW WHO AM I) – but it’s the delish vegetables that almost anyone will eat.

Things like caramelized onions!

A layer of pesto, that adds flavor to everything. 

And roasted caramely butternut squash cubes.

And (not)caramelized kale, but it gets crispy like chips.

Oh and lots of fontina. And parmesan! Okay those aren’t vegetables.

But my point is that if you served me this french bread back when I still loathed all vegetables, it might have changed things. It might have got me thinking that, wow, I really do like vegetables. Wow, they really can be delicious. WOW, I want to eat this all the time!

With flavors like these, who wouldn’t?! 

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

A note about the pesto: this is one of the only instances where I like to use prepared pesto, especially in winter. I don’t have access to a ton of fresh basil here to make my own, and while I’ve made arugula and pepita pesto before, I reeeeeally wanted some herby goodness here. Using one that’s already prepared here works because we have so many other delicious flavors going on. 

This is also a time when I caramelize the onions with honey! I almost always do my onions on their own, but give them a little honey help here to speed up the process. Everything can be prepared while the squash is roasting, and then it just needs assembled and baked for a few minutes so the cheese melts. 

Give me all the cheese please. 

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

These breads are very hearty and satisfying. One of the reasons I love a meal like this is because you can totally make it your own. Use whatever kind of bread you like best. Top it with all this veg and cheese. It’s a great option for the Super Bowl if you have vegetarians coming to the party!

The other great thing is that it can be a clean out the fridge meal. Have leftover squash or broccoli from dinners earlier in the week? Throw it on. Add on other greens or veggies (roasted red peppers! corn!) that you might have from other meals – or ones that are about to go bad in the crisper drawer. 

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

It’s also just a great option for your Monday night dinner. Just sayin’. 

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

Roasted Butternut Squash French Breads

Roasted Butternut Squash French Breads

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

  • 3 cups cubed butternut squash
  • 1 tablespoon butternut squash
  • pinch of salt and pepper
  • 1 tablespoon unsalted butter
  • 1 red onion, (thinly sliced)
  • pinch of salt
  • 1 tablespoon honey
  • 1 loaf french bread, (ciabatta bread, or any kind of baguette!)
  • ½ cup prepared pesto
  • 2 cups chopped kale
  • 8 ounce fontina cheese, (freshly grated)
  • parmesan cheese, (for sprinkling)
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash cubes on the baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper. Roast for 20 minutes, or until they are caramely and tender.
  3. While the squash is roasting, heat a skillet over medium-low heat and add the butter. Stir in the onions and garlic with a pinch of salt. Cook for 5 minutes until they soften slightly, then stir in the honey. Cook, stirring often, until the onions get golden and caramely.
  4. Slice the bread down the center. Spread the pesto on both sides of the bread. Top with a sprinkle of the cheese. Top with the chopped kale, the onions and the squash. Sprinkle the remaining cheese on top.
  5. Bake for 10 minutes, just until the cheese melts. Remove the breads from the oven and sprinkle with parmesan. Slice and serve.

These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!

Looks like an acceptable breakfast to me!

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