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.