Roasted Pumpkin with Mozzarella and Hazelnut Brown Butter

• 1 pound pumpkin or other winter squash, peeled, seeded, and cut into 4 pieces
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 ounces fresh mozzarella, thinly sliced
• 8 slices Pullman white bread
• 4 teaspoons Hazelnut Brown Butter (page 181)

1. Preheat the oven to 350F.
2. In a bowl, toss the pumpkin in 1 tablespoon of the oil and place on a sheet pan.
3. Season the pumpkin with salt and pepper and place in the oven.
4. Roast for about 30 minutes, until soft.
5. Preheat a sandwich press according to the manufacturers specifications (see Note, page 96).
6. Remove the pumpkin from the oven, add to a large bowl, and mash with a fork.
7. Season with the remaining tablespoon of oil and salt and pepper to taste.
8. Place a thin layer of mozzarella on 4 slices of bread.
9. Top with an even spread of hazelnut butter, followed by a layer of pumpkin.
10. Cover with the 4 remaining bread slices, and place in the sandwich press (no need to butter the press or the bread).
11. Close the lid and apply slight pressure.
12. Cook without disturbing for about 4 minutes.
13. Open the press and check for color and temperature: the cheese should be melted and the bread golden.
14. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
15. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
16. Once cooked, remove, cut into halves, and serve.

pumpkin, extravirgin olive oil, kosher salt, mozzarella, white bread, hazelnut brown butter

Taken from www.epicurious.com/recipes/food/views/roasted-pumpkin-with-mozzarella-and-hazelnut-brown-butter-377008 (may not work)