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.
I paired these sandwiches with a side salad, composed of arugula, caramelized onion, thinly sliced pear, and toasted walnut. To top it, I added a dijon vinaigrette, which got me thinking, perhaps a smear of dijon mustard would be good on this sandwich as well. Feel free to experiment and report back.
Also, note you really only need 1/2 of a butternut squash for this recipe. But, if you have a whole one, why not roast up the whole thing? If you ask me, melted brie on butternut, sans bread, makes for the perfect snack.
Also, be sure to keep a close eye on the bread when you’re broiling/crisping up the sandwiches. The buns can go from brown to black within a quick 30 seconds…not that I know this from experience or anything.
As long as you check in from time to time, you should be good to go.
- 1 butternut squash, sliced into 1/2-inch semicircles
- 3 shallots, diced
- 1 1/2-2 cups arugula
- 1 triangular wedge of brie, sliced into thin strips
- 4 (5-inch) crusty whole wheat rolls
- Aged balsamic vinegar, splash
- Olive oil
- Salt and pepper, to season
- Preheat oven to 425F. Line a large baking sheet with aluminum foil, and spread squash on top in a single layer. Drizzle olive oil over top, and use hands to toss until lightly coated. Sprinkle with salt and pepper, to season.
- Bake 20-25 minutes, or until squash slices are soft. While squash are baking, add 1/2 Tbsp. olive oil to a small skillet over medium-high heat. Add shallots. Saute until brown on the edges. Then, reduce heat to medium-low, and let shallots slowly caramelize for 8-10 minutes, adding a splash of aged balsamic halfway through.
- Slice each roll in half, lengthwise. Use your hands to remove some of the soft interior of each side. In the dug out area of one side per roll, divide shallots. Add a handful of arugula on top of each. Top with long, thin strips of brie. On the other half of each roll, and 4-6 roasted butternut semicircles, until bread is covered with squash. Place both halves of the sandwich together.
- Place the 4 sandwiches onto a baking sheet. Place under broiler, and cook until cheese is melted, checking after 3-4 minutes so that your bread does not burn!
- Remove from heat. Slice each sandwich in half, and serve immediately.
Likely you could bake just 1/2 of a butternut squash for this recipe. However, my logic - make the whole thing, and have some extra for later to throw on salads or eat as is.