INGREDIENTS
•
1 cup butternut squash puree*
•
1 teaspoon chipotle pepper in adobo sauce, seeds removed (unless you want a LOT of heat, in that case, leave them in), chopped
•
1 teaspoon adobo sauce
•
½ teaspoon kosher salt
•
Freshly ground black pepper to taste
•
Bread of your choice
•
8 ounces pepper jack cheese, sliced
•
Butter