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Caramelized Butternut, Roasted Garlic + Coconut Butter Grilled Cheese

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  • 2 bulbs roasted garlic
  • 1/2 butternut squash, peeled and cut into slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons coconut oil
  • 1 tablespoon brown sugar
  • 4 slices whole grain bread
  • softened butter for spreading
  • 6 ounces fontina cheese, freshly grated
  • 2 tablespoons coconut butter


  • Squeeze the roasted garlic cloves into a bowl and mash them up well with a pinch of salt. Set aside.
  • Heat a large skillet over medium-low heat. Sprinkle the squash slices with the salt, pepper and nutmeg. Add the coconut oil to the skillet and once it’s hot, add the squash. Cover and cook for 5 minutes, then flip and cook for 5 minutes more. Sprinkle in the brown sugar and cook for an additional 5 minutes, flipping once or twice until the squash becomes caramely and golden in color.
  • To assemble the sandwiches, spread the outsides of each slices with softened butter. Spread the insides with the mashed roasted garlic. Add on a handful of grated cheese, then the squash slices and a drizzle of the coconut butter (or crumbles, if it’s still at room temp). Top with another handful of cheese and a slice of bread. Cook in the same skillet over medium-lot heat until the cheese is melted and the bread is golden brown, about 5 to 6 minutes.

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