Yes, I know I have said I am looking at food differently right now. I am. I am also still that person who loves food. Indulgent food, flavorful food, comfort food. So while much of the time my focus might be on my current classroom learning about food as a healing thing, there is still the other aspect of me as the quintessential entertainer, the person that feeds people and just… loves food.
A while back in conversation, reader and fellow blogger Elle mentioned a pumpkin grilled cheese – and you bet I perked up at the sound of that. I prodded for more information – she sent along her recipe – and I have not been able to get it out of my mind since.
You know I always have pumpkin on hand. Jason goes to play music with the guys one night a week, and that is often when I make things he doesn’t enjoy, like anything squash.
Last week I made a half batch of roasted butternut crispy sage lasagna and had just enough butternut left over to make a sandwich. Just one sandwich.
One glorious sandwich.
basil butternut grilled cheese
inspired by savory pumpkin grilled cheese
dairy, egg, soy, and gluten free, vegan
makes one sandwich
In small pan over medium heat, combine pureed butternut, basil, cheese, salt and pepper. Stir together as cheese melts, remove from heat before completely melted. Spoon butternut cheese mixture onto one slice of bread, top with the other. Wipe pan clean and return to medium heat, add tablespoon coconut oil. Place sandwich in pan and cook on each side until just golden brown and crispy (toasting prior helps crisp bread as well).
Jason plays music this Saturday… guess what’s for dinner?