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Roasted Pumpkin with Mozzarella and Hazelnut Brown Butter Recipe

Ingredients

How to make it

  • Preheat the oven to 350 degrees
  • In a bowl, toss the pumpkin in 1 tbs of the oil and place on a sheet pan. Season the pumpkin with salt and pepper and place in the oven. Roast for about 30 minutes, until soft.
  • Preheat a sandwich press. Remove the pumpkin from the oven, add to a large bowl, and mash with a fork. Season with the remaining tablespoon of oil and salt and pepper to taste. Place a thin layer of mozzarella on 4 slices of bread. Top with an even spread of hazelnut butter, followed by a layer of pumpkin. Cover with 4 remaining bread slices, and place in sandwich press. Close the lid and apply slight pressure. Cook without disturbing for about 4 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking. Once cooked, remove, cut into halves, and serve.
  • Hazelnut Brown Butter:
  • In a skillet over medium-high heat, toast the hazelnuts until deep brown in color, about 3 to 5 minutes. Remove from the skillet, finely chop, and return to the skillet. Add the anise seeds and allow them to toast for a few seconds, constantly shaking the pan to avoid burning. Add the butter and sage, and stir constantly. Season with the salt and pepper and continue to stir until the butter has a nutty brown color. Transfer the butter to a container, remove the sage leaves, and refrigerate. Once the butter has cooled, stir again to ensure that all the ingredients are evenly mixed. Use immediately or store in the refrigerator for 2 to 4 weeks.

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choclytcandy Dallas, Dallas

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