This spin on a grilled cheese is a great way to use winter vegetables like squash. Roasted with a maple-mustard glaze to give it a savory-sweet flavor, these sandwiches are great on their own, or paired with soup and salad.

Maple-Mustard Squash Grilled Cheese [Vegan]

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Calories

407

Serves

4

Cooking Time

15

Ingredients

For the Sandwich:

  • 6 cups packed baby spinach
  • 8 slices of bread
  • 1/2 batch Maple-Mustard Sauce (see below)
  • 1/2 batch Maple-Mustard Squash (see below)
  • 1 small red onion, sliced

For the Maple-Mustard Squash:

  • 1 medium kabocha squash, peeled if desired
  • 1 batch Maple-Mustard Sauce

For the Maple-Mustard Sauce:

  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons tamari
  • 4 slices vegan cheddar cheese

Preparation

To Assemble The Sandwich:

  1. Wilt the spinach by placing it in a pan with a splash of water over medium heat. Stir until wilted, about 2 minutes, and remove from the heat.
  2. Spread 4 slices of the bread with the Maple-Mustard Sauce.
  3. To assemble the sandwiches, layer the wilted spinach, Maple-Mustard Squash, onion, and cheese on 4 of the slices of bread. Top with the other 4 bread slices. Grill the sandwiches in a panini press until the cheese melts and enjoy warm.

To Make the Maple-Mustard:

  1. Whisk all the ingredients together in a small bowl until smooth. Store in an airtight container in the refrigerator for up to 1 week.

To Make the Maple-Mustard Squash:

  1. To prepare the roasted squash, preheat the oven to 400°F. Slice the squash in half, scoop out the seeds, and cut it into slices ½ to ¾ inch thick. Place the slices in a large bowl.
  2. Toss the squash with half of the Maple-Mustard Sauce. Spread the squash out on a baking sheet. Bake for 45 minutes, flipping halfway.

Nutritional Information

Per Serving: Calories: 407 | Carbs: 56g | Fat: 17g | Protein: 11g | Sodium: 490mg | Sugar: 16g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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