- Preheat oven to 425°F (220°C). Toss butternut squash slices with 4 tsp (20 mL) of the oil, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 20 to 25 minutes or until golden and tender.
- Meanwhile, heat remaining oil in small skillet set over medium heat; cook sage leaves for 2 to 3 minutes or until fragrant and crispy. Transfer to plate.
- Top each of 4 slices of bread with 1 cheese slice. Layer butternut squash slices, sage and another cheese slice over top; cap with remaining bread slices. Butter outside bread slices of each sandwich.
- Preheat large skillet set over medium-low heat; cook sandwiches, in 2 batches, for 2 to 3 minutes per side or until bread is golden brown and cheese melts. Cut each sandwich in half.
Substitute brioche or whole grain bread for sourdough if desired.
Thinly slice 2 garlic cloves and fry alongside sage if desired.
Alternatively, cook sandwiches in panini press if desired.