Description
This butternut squash grilled cheese sandwich is made with two cheeses, fried sage and pan fried until perfectly browned.
Ingredients
Units
Scale
- 1/2 butternut squash (seeds removed)
- 1 1/2 tsps extra virgin olive oil, divided
- salt and pepper, to taste
- 1/4 tsp smoked paprika
- 1/4 tsp ancho chili powder
- 10-12 sage leaves
- 4 slices sourdough
- mayonnaise, for buttering outside pieces of bread
- 2 oz comté cheese, shredded
- 2 oz cheddar cheese, shredded
Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper.
- Place the squash cut-side up on the baking sheet and drizzle with 1/2 tsp olive oil and season with salt and pepper. Bake for 30-35 minutes until cooked through and softened. This can be done in advance to save time.
- Let the squash cool and then scoop out 1/2 cup and place in a food processor along with another 1/2 tsp of olive oil, salt and pepper, smoked paprika and ancho chili powder. Process until smooth and set aside.
- Meanwhile, heat up a medium skillet over medium-low heat. Add the remaining 1/2 tsp of extra virgin olive oil and fry the sage until crispy, about three to five minutes. Then remove and set aside.
- Place the sourdough on a cutting board and butter the outside pieces with mayonnaise (or use softened butter). Flip the slices over and spoon the squash mixture over both slices of bread. Divide the cheese evenly onto one slice and top with the sage leaves. Close the sandwich with the other slice.
- Heat the same skillet used to crisp the sage leaves over medium-low heat.
- Place the sandwich on the skillet and grill until golden brown on one side, about three minutes. Flip and grill the other side until browned and crispy. Reduce the heat if needed to allow the bread to get crispy, without burning and the cheese to melt.
- Remove the sandwich, slice and enjoy!
Notes
Make the squash purée ahead to save time.
No comté: use all cheddar, or gruyère.