Smoky chipotle peppers, rich butternut squash, and creamy pepper jack cheese grills together perfectly in this fall-inspired take on grilled cheese.
Yield: 4sandwiches
Ingredients
1cupbutternut squash puree*
1teaspoonchipotle pepper in adobo sauceseeds removed (unless you want a LOT of heat, in that case, leave them in), chopped
1teaspoonadobo sauce
1/2teaspoonkosher salt
Freshly ground black pepper to taste
Bread of your choice
8ouncespepper jack cheesesliced
Butter
Instructions
In a small bowl, mix together butternut squash, chipotle pepper, adobo sauce, kosher salt, and pepper.
Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
Generously butter the outside of each sandwich on both sides.
In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes.