Crispy Brown Butter Sage Squash Melt Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cube the butternut squash into 1/2-inch pieces. Grate the Fontina and pecorino if not already grated.

Have the sourdough slices ready. The entire process takes about 30 minutes, with most of that time hands-off while the squash roasts. Set up a small skillet for the sage brown butter and a griddle or large skillet for cooking the sandwiches.

Instructions

Roast and Brown

1. 1Roast the Squash
   Heat the oven to 400°F (200°C). Toss the cubed butternut squash with the ground nutmeg and a pinch of salt on a parchment-lined baking sheet. Roast for 15 to 20 minutes, until the squash is tender and lightly caramelized at the edges. Remove from the oven and mash the squash with a fork until smooth but still slightly chunky.
   Look for The squash should be fork-tender and golden brown at the edges.
   Tip Cut the squash into even 1/2-inch cubes so they roast evenly.
2. 2Crisp the Sage
   In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes, until the butter foams and the sage leaves turn crisp and dark green. Remove the sage leaves with a slotted spoon and set aside. Continue to cook the butter until it turns golden brown and smells nutty, about 1 minute more. Remove from heat and pour the brown butter into a small bowl.
   Look for The sage leaves are crisp and the butter is golden brown with a nutty aroma.
   Tip Watch the butter closely—it can go from brown to burnt quickly.

The squash is tender and lightly caramelized, the sage leaves are crisp and dark green, and the brown butter is golden and fragrant with a nutty aroma. The kitchen smells warm and autumnal. Check that the squash is easily mashed with a fork and that the sage leaves are completely dry and crisp.

Assemble and Griddle

3. 3Assemble the Melts
   Lay the sourdough slices on a work surface. Spread the mashed squash evenly over two slices. Sprinkle the grated Fontina and pecorino over the squash, then top with the remaining sourdough slices. Brush the outside of each sandwich with the reserved brown butter.
   Look for The sandwiches are assembled with cheese and squash, and the outsides are buttered.
   Tip Press the sandwiches gently to help them hold together during cooking.
4. 4Griddle the Sandwiches
   Heat a griddle or large skillet over medium heat (about 360°F / 180°C). Place the sandwiches on the hot surface and cook for 3 minutes per side, until the bread is golden brown and crisp and the cheese is melted. Press down lightly with a spatula while cooking.
   Look for The bread is golden brown and the cheese is bubbling and melted.
   Tip If the bread browns too quickly, lower the heat slightly.

The sandwiches are assembled with the mashed squash, Fontina, and pecorino, and the outsides are brushed with brown butter.

As they cook, the bread turns golden brown and the cheese begins to melt and bubble. The aroma is rich and buttery. Check that the bread is evenly browned and the cheese is fully melted before flipping.

Top and Serve

5. 5Finish and Serve
   Transfer the sandwiches to a cutting board. Top each with the crispy fried sage leaves. Slice in half and serve immediately while the cheese is stretchy and hot.
   Look for The sage leaves are crisp and the cheese pulls in long strands.
   Tip Slice with a serrated knife to keep the sandwich intact.

The sandwiches are topped with crispy sage leaves and sliced in half, revealing the molten cheese and creamy squash. The cheese pulls in long, stretchy strands. The exterior is crisp and golden, and the filling is hot and flavorful. Serve immediately for the best texture.

Common mistakes

One common mistake is overcooking the brown butter—it can go from nutty to burnt in seconds, so keep a close eye and remove it from heat as soon as it turns amber. Another is using too much filling, which can make the sandwich difficult to flip and cause the cheese to spill out.

Use a moderate amount of squash and cheese, and press gently while cooking. Also, avoid cooking over too high heat, which can burn the bread before the cheese melts; medium heat is ideal.

How to tell it’s done

The squash is done when it is fork-tender and caramelized at the edges. The sage leaves are crisp when they darken and become brittle. The brown butter is ready when it turns golden brown and smells nutty.

The sandwiches are done when the bread is deep golden brown and crisp on both sides, and the cheese is fully melted—you can peek inside by lifting a corner with a spatula. The cheese should be gooey and stretchy when pulled apart.