Adult Grilled Cheese with Apple and Butternut Squash
This Adult Apple Grilled Cheese and Butternut Squash Sandwich is the perfect cozy fall meal for two. Sweet roasted butternut squash mashed with sage pairs with crisp apple slices, crunchy walnuts, and smoky gouda, all tucked between buttery whole-grain bread. Baked in the oven, both sandwiches come out golden, melty, and ready at the same time. A clever way to use up leftover butternut squash—comforting, colorful, and just grown-up enough to feel special.
Servings: 2 sandwiches
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.