This isn't your kid's grilled cheese-this is the cozy, fall-inspired adult grilled cheese that makes weeknights feel special. Sweet roasted butternut squash, crisp apple slices, and smoky gouda melt together between golden-buttered bread for a sandwich that's equal parts comfort and sophistication. It's the kind of apple grilled cheese with brown sugar butternut squash sandwich you didn't know you needed, but will immediately want on repeat.
Why This Recipe Works
We've all had it-that hunk of butternut squash lingering in the fridge. Instead of letting it go to waste, turn it into something crave-worthy. By roasting the squash with olive oil, brown sugar, and sage, you get all those brown sugar butternut squash caramelized, earthy flavors. Mash it up, layer it with apple slices for crunch, walnuts for texture, and cheese for that glorious melt.
And since this is adult grilled cheese and butternut squash sandwich, we skip the frying pan and make our grilled vegetable sandwiches in the oven-two at a time, no juggling skillet space. The bread toasts evenly, the filling warms through, and the gouda becomes perfectly melty. It's a weeknight meal with all the fall colors, flavors, and comfort.
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Important Ingredients (and the Role They Play)
- Butternut Squash (½ pound, peeled and diced) - The star of this sandwich. Roasting with olive oil, brown sugar, salt, pepper, and sage brings out its natural sweetness and warmth.
- Substitution idea: Try sweet potato or pumpkin puree if that's what's hiding in your fridge.
- Brown Sugar- Enhances the sweetness of the squash for that fall comfort flavor.
- Fresh Sage- Earthy and aromatic, it balances the sweetness. Rosemary or thyme can also step in.
- Smoked Gouda - Creamy, melty, and smoky-the perfect foil to the squash's sweetness.
- Substitution idea: Feta for salty tang, or gorgonzola if you love that bold bite.
- Apple Slices - Brings a juicy crunch that cuts through the richness.
- Skip tip: If you don't have apple, the sandwich still sings-just a little less crunch.
- Walnuts- A nutty crunch that makes the sandwich feel extra adult. Pecans or almonds would work too.
- Whole-Grain Country Bread- Hearty enough to stand up to the fillings.
- Arugula (handful) - A peppery garnish to lighten things up.
See recipe card for full list and measurements.
How to Make Adult Grilled Cheese in the Oven (Two at a Time)
Forget juggling one sandwich at a time in a skillet-this method lets you bake both at once, evenly toasted and melty. Here's how to do it (with step-by-step photos to guide you):
Step 1 | Roast the Butternut Squash
Line a baking sheet with parchment. Toss the diced squash with olive oil, brown sugar, salt, and pepper. Spread into an even layer and roast until tender and lightly caramelized, stirring every 10 minutes.
Step 2 | Mash the Filling
Transfer the roasted squash to a bowl and mash with a fork. Stir in the chopped sage and taste for seasoning. You'll use about ½ cup of the mash for the sandwiches and save the rest for another use.
Step 3 | Build the Sandwiches
Melt butter in the microwave and brush one side of each slice of bread. Place 2 slices of bread, buttered side down, on the same parchment-lined baking sheet. Layer in this order:
- 1 slice of smoked gouda
- ¼ cup mashed roasted squash
- a layer of thin apple slices
- another slice of smoked gouda
Top with bread, buttered side up.
Step 4 | Bake and Flip
Bake sandwiches until golden brown on top, about 8 minutes. Carefully flip with a spatula (a fish spatula works beautifully here) and bake another 5-8 minutes, until the second side is golden and the cheese is fully melted.
Step 5: Garnish and Serve
Let sandwiches cool for 5 minutes before slicing. Remove the top slice of bread, add a handful of arugula for peppery freshness, and replace the top. Cut in half and serve warm.
Leftover Butternut Squash Tip
When you peel and dice a butternut squash, you'll often end up with more than the 2 heaping cups you need here. Don't let the rest linger in your fridge-go ahead and cube and roast any remaining squash at the same time. For these sandwiches, you'll only need about ½ cup of the roasted brown sugar butternut squash mashed into the filling. The extra? That's your golden ticket for another meal.
Once roasted, let the squash cool completely. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it in small portions (½ to 1 cup) for up to 3 months. This way, you've got a shortcut ready for soups, pasta sauces, grain bowls, or yes-even another round of apple and butternut squash grilled cheese.
Here are a few of my favorite soup recipes to use leftover roasted squash in:
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Related
Looking for other weeknight sandwich recipes for two? Try these:
Pairing
I love having soup with an adult grilled cheese. These soups pair nicely with apple grilled cheese with butternut squash sandwich:
Adult Grilled Cheese with Apple and Butternut Squash
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Equipment
Ingredients
- ½ pound butternut squash peeled and diced (about 2 heaping cups)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon brown sugar
- Salt and freshly ground pepper to taste
- 1 teaspoon finely chopped fresh sage
- 3 tablespoon unsalted butter melted
- 8 slices smoked gouda cheese
- 1 tart apple thinly sliced
- 2 tablespoon chopped walnuts , toasted or any nut of your choice.
- 4 slices whole-grain country bread
- Handful of arugula for garnish
Instructions
Roast the Squash
- Preheat oven (or toaster oven) to 425°F. Line a baking sheet with parchment. Toss squash with olive oil, brown sugar, salt, and pepper. Roast until tender and lightly caramelized, about 20-25 minutes, stirring every 10 minutes.
Mash the Filling
- Transfer roasted squash to a bowl. Mash with a fork, stir in sage, and season with salt and pepper to taste. You'll use about ½ cup of the squash mixture for the sandwiches. Save the rest for later (see notes).
Assemble the Sandwiches
- Melt butter and brush one side of each slice of bread. Place 2 slices of bread, buttered side down, on the parchment paper lined baking sheet (the same one you used to roast the squash). Layer each with: o 1 slice gouda 1 slice gouda o ¼ cup mashed squash o a few apple slices o a sprinkle of toasted walnuts o 1 slice gouda Top with remaining bread, buttered side up.
Bake the Sandwiches
- Bake until golden brown on top, about 8 minutes. Flip carefully with a spatula and bake another 5-8 minutes, until both sides are crisp and cheese is melted.
Garnish and Serve
- Let cool for 5 minutes. Open sandwiches, add a handful of arugula, and replace the top slice. Cut in half and serve warm.
Notes
- Leftover Squash: Roast all your diced squash at once! Use ½ cup for sandwiches and store the rest in the fridge for up to 4 days or freeze in portions for up to 3 months. Great shortcut for soups, pasta sauces, or another round of apple and butternut squash grilled cheese.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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