Description
A warm and comforting grilled bagel filled with melted Swiss cheese and sweet roasted butternut squash, toasted until golden and crisp on the outside with a creamy, savory center.
Ingredients
Scale
- 2 plain bagels, sliced in half
- 4 slices Swiss cheese, about 100 grams total
- 1 cup thinly sliced butternut squash, about 150 grams
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Toss the sliced butternut squash with olive oil, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the baking sheet and roast for about 15 minutes until tender and lightly caramelized.
- Lightly toast the bagel halves in a skillet over medium heat.
- Layer Swiss cheese and roasted squash onto the bottom halves of the bagels and close with the top halves.
- Return the assembled bagels to the skillet and cook for 3 to 4 minutes per side over medium heat until the cheese is fully melted and the bagels are golden and crisp.
- Remove from heat, rest for 1 to 2 minutes, then slice and serve warm.
Notes
- Do not overcrowd the squash on the baking sheet to ensure even roasting.
- Keep the skillet at medium heat so the cheese melts without burning the bagel.
- You can roast the squash up to two days in advance and store it in the refrigerator.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg