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Fontina Grilled Cheese with Roasted Squash & Chili Honey

Golden roasted honeynut squash slices, melty fontina, whipped ricotta, and a drizzle of chili honey pressed between crisp, buttery bread. Sweet, salty, and a touch spicy — basically fall in sandwich form.
Course Main Dish, Snack
Cuisine Italian American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 Servings
Calories 695kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 695kcal | Carbohydrates: 68g | Protein: 23g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 774mg | Potassium: 823mg | Fiber: 6g | Sugar: 25g | Vitamin A: 20833IU | Vitamin C: 40mg | Calcium: 486mg | Iron: 4mg