Pesto Grilled Squash With Balsamic Glaze Recipes

GRILLED SQUASH WITH BALSAMIC DRIZZLE

Steps:

• 1. Mix ingredients 3-5 (olive oil, salt, pepper, and dry thyme).
• 2. Brush squash with the olive oil mixture.
• 3. On a heated grill, grill squash for about two minutes on all sides. Remove and set aside.
• 4. In a saucepan, heat balsamic vinegar and honey. Reduce until it's a syrup consistency. This will take 4-6 minutes.
• 5. Drizzle balsamic syrup on warm squash.

SQUASH, MANCHEGO AND BALSAMIC-ONION GRILLED CHEESE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Melt 2 tablespoons butter. Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet. Roast until golden and soft, about 20 minutes. Set aside and let cool.
• Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.
• Sandwich build! Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.
• Heat a heavy griddle or flat pan over medium heat. Melt the remaining 2 tablespoons butter in the pan. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side. Low and slow is the key here so you don't kill your bread before the delicious innards get gooey.

PESTO GRILLED SQUASH WITH BALSAMIC GLAZE RECIPE

Steps:

• Heat grill to high heat. In a colander, toss the squash and zucchini with 2 tsp salt; drain for 30 minutes. Meanwhile, process 1/4 tsp salt, basil, 1/4 cup olive oil, cheese, garlic and pine nuts in a blender or food processor until smooth. Toss the squash and zucchini with 2 tbsp olive oil. Grill for 2-4 minutes per side, or until golden brown and tender. Serve with pesto, a drizzle of balsamic glaze and a sprinkling of pine nuts. Refrigerate any leftovers.