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Butternut Squash and Smoked Mozzarella Grilled Cheese

Chef Adina Halpern

Serves 4

Crunchy, melty, and savory, this flavorful sandwich is one of my favorite ways to utilize squash in a fun way to keep things interesting but seasonal! I love to eat this with a light, acidic salad or some wilted, garlicky greens


  • 8 thick slices of sourdough bread

  • 1/2 butternut squash

  • 2 tablespoons minced tarragon

  • 2 tablespoons minced shallot

  • 6 tablespoons honey mustard

  • 3 tablespoons sherry vinegar

  • 1 teaspoon black pepper

  • 2.5 teaspoons kosher salt

  • ½ red onion

  • 4 slices smoked mozzarella

  • 4 tablespoons softened butter


  1. Preheat the oven to 425F

  2. Peel and deseed the squash and cut into ½ inch thick slices.

  3. Mix the mustard, vinegar, shallot, tarragon, salt, and pepper and brush it onto the squash slices.

  4. Arrange the squash on a baking sheet and bake until browned and fork tender, Allow to cool.

  5. With a sharp knife, very thinly slice the red onion and the mozzarella.

  6. Spread the butter on one side of each slice of bread.

  7. To assemble the sandwich, place a layer of squash, followed by a layer of red onion, followed by a layer of smoked mozzarella. Feel free to drizzle on any extra marinade or add a smear of mayo!

  8. Heat a large saute pan on medium-low heat.

  9. Working two at a time, griddle the sandwiches until the inside is melty and the outside is golden brown and delicious.