I don’t do a ton of dairy.
However, like s’mores around a campfire, butternut and brie is one of my all-time favorite autumn combinations. I don’t eat it often, but when I do, I’m a happy camper.
There’s something about the natural nuttiness of butternut squash that lends itself well to the buttery, slight earthiness of brie. Melt the one onto the softness of the other, and magic happens.
Throw in some caramelized shallots and a crusty bread to offset that cream, and true sandwich sorcery is cast.