If you’ve never had a Fontina Grilled Cheese with Roasted Squash & Chili Honey, you’re in for a treat. It’s the kind of sandwich that tastes like fall, with gooey cheese, caramelized squash, and a drizzle of spicy-sweet honey to bring it all together. Simple, cozy, and completely satisfying.
Ingredients
Here’s what you’ll need to make this Fontina Grilled Cheese with Roasted Squash & Chili Honey. Cozy, savory-sweet ingredients come together for a melty, fall-inspired sandwich that feels special but couldn’t be easier.
Honeynut squash: The star of the show, roasted until caramelized, tender, and naturally sweet.
Olive oil: Helps the squash roast beautifully and deepen in flavor.
Kosher salt and black pepper: Keep things balanced and savory.
Crusty bread: Sourdough or country loaf gives the perfect crispy, buttery bite.
Butter: For toasting the bread until golden and crisp.
Fontina cheese: Melty, nutty, and rich, it ties everything together.
Ricotta: Whipped with a pinch of salt for a creamy, luxurious layer.
Parmesan: Adds a salty finish that complements the sweetness of the squash.
Fresh sage: Brings that classic earthy fall aroma.
Honey: The base of the chili honey drizzle.
Calabrian chili paste: Adds heat and depth for the perfect sweet-spicy kick.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
Serve your Fontina Grilled Cheese with Roasted Squash & Chili Honey hot off the griddle while the cheese is still melty and the bread is golden. It’s perfect with a simple green salad, shaved Brussels sprouts with lemon, or a cozy cup of butternut squash soup. For something extra, add a drizzle of chili honey on the side for dipping or pair it with a crisp apple cider for the ultimate fall comfort meal.
📋 Recipe
Fontina Grilled Cheese with Roasted Squash & Chili Honey
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Equipment
- Sheet pan
- Parchment paper
- Skillet or griddle
- Spatula
- Small bowl for chili honey
Ingredients
For the Sandwich
- ½ small honeynut squash thinly sliced (½ inch)
- 1 tablespoon olive oil
- Kosher salt & black pepper
- 4 slices bread like sourdough or country loaf
- 2 tablespoons butter softened, for spreading
- 3 ounces fontina cheese sliced or shredded
- ¼ cup ricotta or mascarpone, whipped with a pinch of salt
- 1 tablespoon grated parmesan optional
- 4-6 sage leaves fresh
For the Chili Honey
- 2 tablespoons honey
- ½ teaspoon Calabrian chili paste or red-pepper flakes
- Pinch of salt
Instructions
- Roast the squash: Preheat oven to 425°F. Toss sliced honeynut squash with olive oil, salt, and pepper on a parchment-lined sheet pan. Roast 20–25 minutes, flipping halfway, until golden and tender.
- Make the chili honey: In a small bowl, stir together honey, Calabrian chili paste, and salt. (It keeps for weeks at room temp.)
- Assemble the sandwich: Spread a thin layer of whipped ricotta on the inside of each bread slice. Layer roasted squash, fontina, a sprinkle of parmesan, and a few sage leaves. Top with the second slice, ricotta-side down.
- Grill: Heat a skillet or griddle over medium. Butter the outside of each sandwich and cook 3–4 minutes per side until the bread is deep golden and the cheese is melty.
- Finish: Drizzle with chili honey right before serving — or serve it on the side for dipping.
Notes
- Shortcut: Roast the honeynut squash ahead and keep it in the fridge — this becomes a 10-minute dinner.
- Cheese swap: Taleggio, provolone, or brie all melt beautifully.
- Serve with: A shaved Brussels or bitter greens salad, or a cozy cup of tomato soup.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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