Sweet, spicy and perfectly melty, this grilled cheese combines creamy brie, roasted butternut squash and Divina Chili Fig Spread for a cozy comfort food classic.
INGREDIENTS
1 butternut squash
1 tsp olive oil
2 tbsp butter, softened
2 slices artisanal bread (we love sourdough)
2 tbsp Divina Chili Fig Spread
3 oz brie, sliced
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat oven to 430°F.
- Peel the butternut squash, cut in half lengthwise and scoop out the seeds. Slice into 1/3-inch thick pieces and season with salt and pepper.
- Arrange the squash on a baking sheet, drizzle with olive oil and roast for 30 minutes, flipping halfway through, until fork tender.
- Spread brie over one slice of bread. Top with 1 to 2 roasted butternut squash slices and spoon the Chili Fig Spread over the squash. Top with the remaining slice of bread.
- Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the sandwich, cover and cook until the bottom is golden brown.
- Add the remaining tablespoon of butter, flip the sandwich and continue cooking, covered, until golden brown and the cheese is melted.
- Slice and serve warm.
Pro Tip: Extra roasted butternut squash can be used in soups, salads or purees.
