For the roasted pumpkin:

½ Crown Prince pumpkin (or another firm pumpkin/squash), seeds removed, cut into wedges - be carefully when chopping!

2 tbsp olive oil

1 tsp gochugaru 

Sea salt, to taste 

For the caramelized onions:

2 red onions, thinly sliced

1 tbsp butter

1 tbsp olive oil

2 tsp Sriracha caramel 

For the sandwich:

Ciabatta - we got ours in Fallon & Byrne Taleggio cheese, sliced generously

Blanched cavolo nero or other dark leafy greens

Fil Shatta or another tasty hot sauce, for serving

Roast the Pumpkin

Preheat your oven to 200°C (400°F).Toss the pumpkin wedges with olive oil, gochugaru, and salt until evenly coated.Spread on a baking tray and roast for 35–40 minutes, flipping halfway, until tender and slightly caramelized at the edges. You can also cut into smaller pieces and cook in an airfryer at 160 for 15 - 20 mins

Caramelize the Onions

While the pumpkin roasts, heat butter and olive oil in a wide pan over medium-low heat. Add the onions and cook slowly, stirring occasionally, until deeply golden and soft, stir in the Sriracha caramel and cook for two minutes or so to glaze, stirring the entire time Set aside.

Prepare the Greens

Blanch the cavolo nero in salted boiling water for 30 seconds to 1 minute, then drain and pat dryDrizzle with a touch of olive oil or toss lightly in the pan with the onions if desired.

Make the delicious sandwich

Smear Taleggio on the top and bottom of the ciabattaAdd on the roasted pumpkin pieces and heap with caramelized onions and cavolo nero. Close with the top half of the ciabatta and press gently. Place the assembled sandwich in a hot oven (180°C) for 3 - 5 minutes, or until the cheese is molten and the bread lightly crisped. Cut in halves or quarters, and top or serve with a spoonful of Fil Shatta for brightness and heat.