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    Oh My Veggies » Vegetarian Recipes » Vegetarian Sandwiches & Wraps

    Spinach, Roasted Garlic & Butternut Squash Grilled Cheese Sandwiches

    Published: Feb 20, 2017 · by Lisa · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Roasted Garlic and Butternut Squash Grilled Cheese Sandwich

    I am a huge fan of meal prepping for the week on a Sunday afternoon. Although I cook and develop healthy recipes nearly every day, I still struggle to eat the right amount of vegetables for dinner. However, when I meal prep and make sure that I have a refrigerator full of vegetables ready to be cooked, I have no excuse.

    One of the things I do often for my weekend meal prep is to roast a big batch of vegetables, such as butternut squash.  They're great for tossing into soups and salads throughout the week. You can even add them to grilled cheese sandwiches! Let me show you how.

    Roasted Garlic and Butternut Squash Grilled Cheese Sandwich

    Usually, I have a big batch of roasted butternut squash cubes ready to go in my refrigerator. If you don't already have roasted squash, all you need to do is take a small butternut squash, peel, seed and dice it into cubes. Toss the squash with a drizzle of olive oil and roast it. You'll want to roast a bulb of garlic at the same time, too.

    Spinach, Roasted Garlic & Butternut Squash Grilled Cheese Sandwiches

    Once the squash is cool enough to handle, blend it with the roasted garlic until smooth. If your squash is still warm, you may notice that the blended squash is a bit watery. That's perfectly normal. All you need to do is drain the liquid. You'll probably end up with some leftover butternut squash and roasted garlic purée after you make the grilled cheese sandwiches. You can add the purée to another sandwich for lunch, or use it in wraps. You can even use the purée to flavor pasta dishes or soups!

    Spinach, Roasted Garlic & Butternut Squash Grilled Cheese Sandwiches

    Spinach, Roasted Garlic & Butternut Squash Grilled Cheese Sandwiches

    These grilled cheese sandwiches are filled with spicy pepper jack, baby spinach, and a creamy mixture of roasted garlic and butternut squash.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Breakfast, Brunch, Main Course, Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Butternut Squash Grilled Cheese Sandwiches, Grilled Cheese Sandwiches, how to make grilled cheese sandwich, Spinach, Roasted Garlic & Butternut Squash Grilled Cheese Sandwiches
    Servings: 4 sandwiches
    Calories: 613kcal
    Author: Oh My Veggies

    Ingredients

    • 1 small butternut squash between 2 to 2 ½ pounds
    • 1 ½ tablespoons olive oil divided
    • 1 bulb of garlic
    • 8 slices of sourdough bread any sturdy bread works also
    • 4 to 6 teaspoons butter for spreading
    • 1 cup shredded pepper jack cheese
    • 1 ⅓ cups baby spinach
    US Customary - Metric

    Instructions

    • Preheat the oven to 375°F. Set the oven racks to the upper third and lower third positions. Line a large baking sheet with parchment paper.
    • Slice off the ends of the butternut squash and peel the skin using a vegetable peeler. Slice the butternut squash in half and remove the seeds. Dice the squash into ½-inch cubes. Toss the squash with about 1 tablespoon of olive oil. Spread the squash onto the baking sheet.
    • Slice off about ¼ inch from the top of the garlic bulb, exposing the cloves of garlic. If you sliced off large chunks of garlic and would like to use them, remove those garlic chunks from the papery skin and gently place them on top of the sliced bulb of garlic. Place the garlic bulb on top of a small sheet of foil and drizzle about ½ tablespoon of olive oil on top. Wrap the garlic up in foil and place it on a pie dish.
    • Roast the squash for about 30 to 35 minutes, until the squash can be easily pierced with a fork. Roast the garlic for about 45 minutes. Let the squash and garlic cool to room temperature.
    • Add the roasted butternut squash to the food processor. Squeeze out the roasted garlic from its papery skin and add to the food processor. Blend everything until smooth.
    • Spread the butter on one side of each slice of bread. If you find the butter is difficult to spread, microwave the butter for 10 to 15 seconds to soften it. The total amount of butter you'll use depends on the size of your bread slices.
    • Scoop up ¼ cup to ⅓ cup of the butternut squash and garlic mixture and spread it on the unbuttered side of a slice of bread. Top with ¼ cup of cheese and then ⅓ cup of baby spinach. Lay another piece of bread on top with the buttered side facing up. Repeat for the remaining sandwiches.
    • Heat up a large pan on medium heat and add 2 sandwiches to the pan. Grill both sides of the sandwich the bread is browned and the cheese has melted, about 3 to 4 minutes each side. Repeat for the remaining sandwiches.
    • If you have any of the butternut squash mixture left, you can save it for making grilled sandwiches on another day, or you can add it to a pasta salad or a soup.

    Notes

    If you are starting with butternut squash that is already roasted, you will need about 2 cups.

    Nutrition

    Calories: 613kcalCarbohydrates: 95gProtein: 24gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 26mgSodium: 829mgPotassium: 912mgFiber: 7gSugar: 8gVitamin A: 21095IUVitamin C: 43mgCalcium: 374mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Zucchini "Pasta" Primavera from No Excuses Detox
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    Snack Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Sandwiches & Wraps butternut squash, roasted garlic, sandwich, spinach

    Lisa Lin from Healthy Nibbles and Bits

    About Lisa

    Lisa Lin is the writer and photographer behind Healthy Nibbles & Bits, where she shares simple, healthy recipes. She grew up in San Francisco and spent time living in China and Washington, D.C. before moving back to California. Her recipes are often inspired by her time in China and travel throughout Southeast Asia.

    Reader Interactions

    Comments

    1. Rachael says

      February 20, 2017 at 10:40 am

      OH MY GOODNESS, this sounds so delicious!

      Rachael xx.
      theteacozykitchen.blogspot.co.uk

      Reply
    2. Izzy Bruning says

      February 20, 2017 at 4:51 pm

      This sounds so good! x
      Izzy |https://pinchofdelight.wordpress.com

      Reply
    3. Aimee Mars says

      February 21, 2017 at 8:10 am

      I'm a huge fan of meal prep too and making the veggies ahead of time is a great idea. I'm willing to bet this sandwich is a good way to get more veggies in my kids too!!

      Reply
    4. Krista @ Gringita says

      February 21, 2017 at 9:50 am

      yum I love pepper jack cheese in grilled cheese! I would normally split it half cheddar and half pepper jack though

      Reply
    5. Karly says

      February 21, 2017 at 1:50 pm

      Much to my children's dismay, I LOOOOOVE me some butternut squash. And we all love grilled cheese, so I'm thinking this is the perfect way to do dinner where everyone wins! Mine and the hubs with squash, theirs without. Our lives definitely enriched a little more, but as long as everyone's happy. I'm happy. Can't wait to try this!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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