April is grilled cheese month and this is our third grilled cheese this month. Earlier we had Green Grilled Cheese and Nacho Grilled Cheese. This recipe comes from Kitchen Treaty. I adapted the spices it used a bit to fit what I had in my kitchen. This was a really good spicy sandwich, so use whatever kind of pepper/seasonings you like best.
-butternut squash (maybe about 1/8 of a squash per sandwich)
-2 slices bread (you can use any kind you want)
-red pepper flakes
|Cut the squash in half, take out the seeds, and bake at 375|
for 45 minutes.
|Scoop out some of the squash. The original recipe said to|
cube it and use a blender to make a paste, but I found that
mine was already so soft that I just mashed it with a fork.
|Mix in some red pepper and jalapenos.|
|Spread the sauce on one slice of bread.|
|Sprinkle with cheese.|
|Butter the bread and cook in a frying pan.|
The squash didn't have a really strong taste, but it was a great consistency and paired well with the pepperjack cheese. Other than the time to roast the squash, this was a pretty simple grilled cheese that tasted much more sophisticated than an ordinary grilled cheese.