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Butternut Squash and Bacon Grilled Cheese for #SundaySupper

Squash, squash, squashy squash squash. I don’t think I can ever get enough. Summer squash, winter squash, squash any time of the year. Spaghetti squash, acorn squash, pumpkin, butternut squash…should I continue??? I could be going overboard at this point.

butternut squash and bacon grilled cheese

I didn’t eat a lot of butternut squash as a kid, but have grown to love it in adulthood. I adore the sweet flavor and the bright orange color. Simply roasting it in the oven and topping it with butter, brown sugar, and cinnamon is a treat…but I wanted to take it to another level with my dish today. I’ve had a hankering for a panini for a while now, and this seemed like the perfect opportunity to utilize my beloved butternut in a new way.

butternut squash and bacon grilled cheese


This sandwich is crunchy, smooth, melty, savory, and sweet all at the same time. It even won Justin over (who was skeptical about putting butternut squash puree in a sandwich). I am quite sure this recipe will be used over again…it was certainly a winner in our home! It is a great sandwich to whip up if you have leftover butternut squash from a dinner, which was the case with me! I had roasted a whole butternut, but Justin and I didn’t manage to eat the entire squash in one sitting. With only a few small scoops remaining, it was the perfect amount for my sandwich filling. Score!

butternut squash and bacon grilled cheese

Not that I’m surprised by this, but I also have to mention the brie…yeah. Putting the oh so melty and creamy brie inside a grilled cheese/panini is seriously an awesome choice in my book. I juuuuust might have to utilize some for a Thanksgiving leftover panini – what do you think?

Do you have a favorite grilled cheese/panini ingredient combination?

butternut squash and bacon grilled cheese

Butternut Squash and Bacon Grilled Cheese

***makes 1 sandwich***

Ingredients

2 slices sourdough sandwich bread

3-4 tbsp roasted butternut squash puree

1/8 lb brie cheese, sliced

3 slices cooked bacon

1 tbsp butter, for outside of bread

Instructions

1. Lay two slices of bread on a clean working surface. Spread the butternut squash puree on one side of one slice of bread, about 1/4 inch thick. Top the butternut squash with bacon and brie slices.

2. Place the second bread slice on top to create a sandwich. Spread a thin layer of butter on the outside of the top piece of bread.

3. Place the sandwich on a panini press or George Foreman grill, with the buttered slice down on the press. Spread a thin layer of butter on the outside of the top piece of bread now face up on the grill. Close the press and cook until the bread is golden brown and the cheese is melted (about 4 minutes).

4. Remove sandwich from press, slice in half, and serve. Enjoy!

~~~~~

Make sure you check out the other squash recipes from the Sunday Supper crew!

 

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Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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