Harvest Grilled Cheese with Butternut Squash, Apples & Red Onion
This isn’t your average grilled cheese—it’s a fall-inspired twist that sneaks in extra nutrition while delivering those irresistible comfort food feels. Imagine layers of melty cheddar, roasted butternut squash, crisp apple slices, and sweet caramelized onions… basically autumn between two toasty slices of bread!
There’s nothing quite like a good grilled cheese, and I have a special soft spot for this classic because I absolutely adored it growing up. As a dietitian and foodie, I’ve had fun creating unique spins on this favorite dish, like my French Toast Grilled Cheese and a Grilled Cheese, Egg and Bacon Quesadilla. But I wanted to take it a step further and craft a seasonal version that’s both nutrient-packed and irresistibly scrumptious. And that’s exactly where this rendition came from!
For a flavor boost, drizzle with honey mustard, or try herby pesto, tangy balsamic glaze, or even spicy sriracha. However you stack it, this sandwich is the ultimate fall indulgence!
More elevated comfort food? Try my Butternut Squash Mac and Cheese!
Harvest Grilled Cheese with Butternut Squash, Apples & Red Onion
Ingredients
- 2 to 4 cups cubed butternut squash
- 1 red onion, roughly chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 slices whole grain bread, toasted
- 1 apple or pear, thinly sliced
- 4 to 8 slices cheddar cheese
- Honey mustard, optional
- Other sauce options: balsamic glaze, pesto, or sriracha
Instructions
- Preheat oven to 400°F (200°C). Liberally mist a baking sheet with oil spray. Spread the cubed butternut squash and chopped red onions in a single layer, making sure to separate any onion slices that are stuck together. Mist the tops generously with more oil spray and sprinkle with salt and pepper.
- Roast the vegetables in the oven for about 25 minutes, or until the squash is fork-tender. Remove the baking sheet from the oven and set it on your workstation. Using a spatula, push the roasted veggies to one side of the sheet, creating space for your bread. Lay four slices of toasted bread in the cleared area.
- Layer the Ingredients: Top each slice of bread with a few apple slices, followed by a generous amount of the roasted squash and onion mixture. Add 1 to 2 slices of cheddar cheese on top of the veggies.
- Return the baking sheet to the oven for a few minutes until the cheese is melty. Remove from the oven and drizzle on honey mustard or any other sauce of your choice, such as balsamic glaze, pesto, or sriracha. Top each with a second slice of toasted bread. Transfer to plates, slice, and enjoy!
Notes
- If you’re making a single sandwich, store the leftover roasted veggies in a sealed container in the fridge. They can be used for additional sandwiches in the following days or as a tasty side dish to just about any entree. You can also add them to a bowl filled with greens, quinoa or rice, grilled chicken, or salmon for a delicious meal.
- Nutrition information provided without honey mustard dressing, since it’s an optional extra. If using my Honey Mustard Sauce, add 35 calories per tablespoon. Nutrition information accounts for 1 cup butternut squash and 1 slice cheese per sandwich (with all other ingredients as listed).
- Cheese swap: Try using mozzarella, Swiss or gouda for a different flavor profile.
- Add greens: Incorporate a bottom layer of spinach or arugula for added nutrition and color.
- Sprinkle on herbs: Sprinkle fresh herbs like thyme or rosemary on the veggies before roasting for an aromatic twist. Or add minced basil, chives or dill along with your sauce before topping with second slice of toasted bread.
- Vegan or dairy-free version: Substitute the cheddar cheese with a vegan cheese alternative.
- Gluten-free version: Use gluten-free bread.
This was absolutely delicious. I made it for my husband and myself for dinner. I almost ate all the butternut squash off the baking sheet before I made the sandwiches. We also had your healthy snickers for dessert. Thanks Joy!
This makes us so happy! We’re thrilled you and your husband enjoyed the sandwiches (and it’s hard to resist sneaking bites of that roasted butternut squash straight from the pan—we get it!). Pairing it with the Snickers dates for dessert? Perfection! Thank you for sharing, Morgan! ❤️
— Team Joy
As a grandma, I’ve grilled more cheese sandwiches than I can count—but this Harvest Grilled Cheese? It makes me want to claim Joy’s recipe as my own, especially now that I’m my grandkids’ hero! It’s perfect for lunch, dinner, or even a filling snack. My little Lily and Leo said, ‘Wow, Nana, this is fancy!’ Fancy or not, it’s delicious, and I’m tempted to sneak a bite when they’re not looking!
What an absolutely heartwarming message, Emi! We love that this recipe has become a hit with your grandkids—Lily and Leo are very lucky to have a Nana like you! ❤ And I’d say you’re not just their hero, but a grilled cheese master!! Thank you for sharing this sweet story.
— Team Joy
This looks FABULOUS! I am planning to make it this week for nieces when they visit before Thanksgiving. I had just roasted a whole buttercup squash yesterday–it is so sweet and yummy with nothing on it at all—and the dark orange flesh is so soft it could almsot be spread…..I think that will work with the apples, crunchy to offset the soft squash. That’s my intention. I feel it will be a hit with my flexitarian family. Thanks!
Hi Jeannie. So glad you love this recipe! What makes this sandwich so crave-worthy is the different textures, as you mentioned—the soft, creamy squash combined with the sweet, snappy apples. Hoping your family enjoys it as much as we do.
—Team Joy
Made this yesterday for a fast, light dinner. Used up a pear instead of the apple slices, and already had some baked butternut squash. Only had mozzarella snack sticks which I tore into strips for the cheese. Since I was only making one sandwich, I grilled it on the stove. The sandwich as a total flavor surprise with the fruit. Absolutely loved it. By the way, it was a very filling sandwich! Yum!
Hi Mildred. Thanks for stopping by to share your sweet comment! We’re so happy you enjoyed the recipe and we love the way you made it your own! It’s light but surprisingly satisfying!
—Team Joy
We LOVE these! Recently stopped at a farmers market and when I spotted a butternut squash I had to get it to make these again. Granted it is easier to buy the squash already cut up in the grocery store but the anticipation of having them for lunch was so worth it!
When I made them the first time (last fall) for my hubby, I never dreamed he’d like them so much. Thank you Joy for all your amazing healthy creations!
Hi Maryanne! This makes us so happy to read! We love that you grabbed a farmers market squash just to make them again…that’s dedication! Thank you for cooking along with me… wishing you many more tasty, healthy meals ahead! If you want to try another one of Joy’s delicious butternut squash recipes, her Butternut Squash Mac & Cheese is STELLAR! — Eliza (Team Joy)