As the weather turns, I look to cozy recipes to prepare me for the cooler weather. (Even though it’s still pretty hot in LA right now.) One of the most comforting and simple meals to me is a grilled cheese and tomato soup. I wanted to update the traditional grilled cheese for fall, so I added my own twist in the form of kabocha squash and cinnamon butter! Yes you read that right cinnamon butter! Both ingredients make this roast squash grilled cheese a stellar dish to have this fall. Get the recipe for my tomato soup in this blog post.
Ingredients, Substitutions & Adjustments
- Kabocha squash – Kabocha squash is a winter squash originating from Japan. It is sometimes referred to as Japanese pumpkin, and has a green exterior and orange flesh in the center. It tastes a bit sweet and the texture is similar to Western pumpkins. You may have had kabocha squash at your local sushi restaurant in the form of tempura. I personally love how the sweet flesh pairs with the sharp white cheddar I used in this grilled cheese. I think it gives the grilled cheese a good balance. A good substitute for kabocha squash is butternut squash.
- White bread – You can use any kind of bread for this grilled cheese, but I personally prefer white bread because I grew up eating grilled cheese with white bread.
- White cheddar cheese – You can use any kind of cheese for this recipe. A good substitute for white cheddar is yellow cheddar.
- Cinnamon & butter – These two ingredients combine to make cinnamon butter. I really wanted this sandwich to have fall flavors, so that’s why I chose to use cinnamon butter to coat the outside of the bread.
Making my roasted squash grilled cheese
Preheat the oven to 400 degrees F (204 degrees C). Place the sliced squash onto a baking sheet. Drizzle with olive oil. Season with salt and pepper to taste. Bake in the oven for 10 minutes. While the squash is baking combine butter and ground cinnamon in a small bowl. Mix. Smear some cinnamon butter on one side of the bread. Once the squash is done, you are now ready to make your grilled cheese! Heat a pan over medium heat. Place a slice of bread, butter side down into the pan. Top with 2 slices of cheese. Cook for 1-2 minutes until a nice brown crust forms. Place a few pieces of squash on top of the cheese. Top with the second slice of bread with the buttered side on top. Flip the sandwich so the butter side of the top slice is faced down. Cook for 1-2 minutes until a brown crust forms. Repeat this process for the rest of the sandwiches. Optional: serve with a side of tomato soup. You find the recipe for my tomato soup here.
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Roasted Squash Grilled Cheese
Ingredients
- 4 oz kabocha squash sliced into ¼ inch pieces
- 2 tbsp olive oil
- salt and pepper to taste
- 4 tbsp unsalted butter room temperature
- ¼ tsp ground cinnamon
- 8 slices white bread
- 8 slices white cheddar
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Place the sliced squash onto a baking sheet. Drizzle with olive oil. Season with salt and pepper to taste.
- Bake in the oven for 10 minutes.
- While the squash is baking combine butter and ground cinnamon in a small bowl. Mix. Smear some cinnamon butter on one side of the bread.
- Once the squash is done, you are now ready to make your grilled cheese! Heat a pan over medium heat. Place a slice of bread, butter side down into the pan. Top with 2 slices of cheese. Cook for 1-2 minutes until a nice brown crust forms.
- Place a few pieces of squash on top of the cheese. Top with the second slice of bread with the buttered side on top.
- Flip the sandwich so the butter side of the top slice is faced down. Cook for 1-2 minutes until a brown crust forms. Repeat this process for the rest of the sandwiches.
- Optional: serve with a side of tomato soup.
Notes
- Get the recipe for my tomato soup in this recipe.
- You can substitute kabocha squash with butternut squash.
Nutrition
18
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