Roasted Butternut Squash Grilled Cheese with mushrooms, spinach, a blend of mozzarella and fontina shredded cheese on whole wheat bread. It’s delicious!
If you are interested in the sweater I’m wearing in the video, it’s linked in my Amazon storefront. Click here.
If my waistline allowed me, I could seriously eat grilled cheese 3 times a day and not grow tired of it. I love them so much. Today, I roasted my first butternut squash of the season! So far, fall is great! The weather is immediately cooler, I’m bringing out all the sweaters and I’m not constantly changing into shorts and a tank top because I’m hot.
The most common way to eat butternut squash is to cube it, and roast it. I also have used it in lasagna, on pizza, in quiche, in collard wraps, soup, salad , a panzanella salad and chili.
But today, I just roasted the halves which, although it takes longer, it’s much easier to do. You can watch the video here. I like to roast my butternut squash cut side down. Some people like to add brown sugar but I just did olive oil, salt and pepper. Sometimes, I will literally just fill the roasted butternut squash with ground turkey and cooked veggies and it’s like eating an edible bowl.
Roasted Butternut Squash Grilled Cheese
This grilled cheese has everything: crispy, crunch, savory, salty, cheesy, a little sweetness from the butternut squash and more. I cooked my mushrooms with balsamic vinegar which adds a nice balance as well. Use cheddar, fontina, mozzarella, or any cheese you want. I hope you try this!
Roasted Butternut Squash Grilled Cheese
Ingredients
- 1 medium butternut squash cut in half lengthwise and the seeds removed
- olive oil extra virgin
- salt and pepper
- 1 (8 oz.) container mushrooms sliced
- 1 to 2 tablespoons balsamic vinegar
- 4 slices bread
- butter
- shredded cheese cheddar, fontina, mozzarella, manchego
- baby spinach or kale
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil. Lightly drizzle olive oil over the butternut squash and season with salt and pepper. Place onto baking sheet, cut side down and roast in the oven for 45 minutes to one hour.
- While the butternut squash is roasting, sauté the mushrooms in a pan in some olive oil. Once tender, add the balsamic vinegar and a little salt and pepper. Mix together and remove from the heat,
- When the butternut squash is finished, remove from the oven and flip each half over. Using a spoon, scrape out about a 1/2 cup of butternut squash (more if you'd like). and get ready to make the grilled cheese sandwiches. Butter one side of each slice of bread and set aside.
- Using a large sauté pan over medium high heat, place in your bread, butter side down. Top with some butternut squash, add some mushrooms, add some cheese and top with some baby spinach. Cover with the other slice of bread, butter side out and cook until golden brown. Flip and cook the other side. Repeat and make the 2nd sandwich. Enjoy while hot!
