If you’ve looked through Bacon & Legs, you’ll have noticed that one of the things I love doing is making grilled cheese sandwiches. They have a special place in my heart, right there in that one artery, clogging it up. And I never want to stop making them. But you can’t just make the same shit over and over again.
Since fall and Thanksgiving are upon us, I’m gonna do something a little nutty. Butternutty. (I can’t believe I said that.) This grilled cheese has pan-seared butternut squash, some balsamic vinegar, two very strong cheeses and just to send the flavor explosion to it’s climax, we’re throwing in some fresh, tangy pomegranate seeds. It’s a little bit of sensory overload. Just go with it. It’s amazing.
Pom and Butternut Squash Grilled Cheese
1 cup butternut squash, diced to ¼ to ½ inch cubes
½ tsp dried sage
¼ tsp salt
¼ tsp pepper
2 tbsp balsamic vinegar
2 tbsp pomegranate seeds
4 slices of bread
Drizzle your skillet with a layer of olive oil. Heat over medium flame. Add in squash, sage, salt and pepper. Stir occasionally, but not over-frequently. Cook for 12-15 minutes, until squash is browned and fragrant.
Toss in balsamic and pomegranate seeds. Cook for another 3-5 minutes.
Lay out bread slices. Cover two slices with a layer of aged cheddar. Top with spoonfuls of the butternut squash mixture. sprinkle shredded parm and cover with another layer of aged cheddar.
Place other slices of bread on top and butter sandwich.
In the butternut squash pan (without cleaning it), cook sandwiches over medium heat for 4-5 minutes or until cheese is melty and bread is brown and crispy.
You may want to use a press to flatten the sandwiches while cooking.
Wait a couple minutes before slicing and devouring.