Roasted Butternut Squash Grilled Cheese
Roasting the butternut squash does take some time so you can make this a day ahead and then store the cooked butternut squash in the fridge. You will have plenty of butternut squash leftover and can use it for one of my other recipes! Cook time includes the time to roast the butternut squash.
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!