Roasted Butternut & Sweet Potato Grilled Cheese Toastie

1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the diced butternut squash and sweet potato with the olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer and roast for 20 to 25 minutes, or until the vegetables are tender and slightly caramelized.

2.Transfer the roasted vegetables to a medium bowl. Add the ricotta cheese, the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the finely chopped sage. Use a fork to roughly mash the mixture, ensuring it is well combined but still retains some texture.

3.To assemble the toasties, butter one side of each slice of bread with the softened butter. Place two slices, butter-side down, on a cutting board. Layer half of the grated cheddar cheese on each slice.

4.Spoon half of the vegetable-ricotta mixture evenly over the cheddar on each sandwich. Sprinkle the chopped pecans and the four whole sage leaves (or roughly torn pieces) over the filling. Top with the remaining cheddar cheese.

5.Place the remaining two slices of bread on top, butter-side up.

6.Heat a large non-stick pan or griddle over medium heat. Place the sandwiches in the pan (you may need to cook them one at a time) and grill for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted and oozing.

7.Remove the toasties from the pan, slice them diagonally, and serve immediately.