Separate ciabatta halves and cut diagonally. If you receive sourdough or three cheese demi loaf instead, no worries! Cut bread into similar slices and proceed with recipe instructions.

Place a large non-stick pan over medium-high heat and add butter. Let melt, 1-2 minutes.

Add ciabatta halves to hot pan, cut-side down, and toast until browned, 1-2 minutes.

Remove from burner. Transfer ciabatta to prepared baking sheet, cut-side up, and top with cheese. Reserve pan; no need to wipe clean.

Toast in hot oven until cheese is melted, 3-4 minutes.

Carefully remove from oven. Cover and set aside.

While cheesy bread toasts, continue recipe.

Peel and cut potato into 1" dice.

Coarsely chop spinach.

Peel and halve shallot. Slice thinly.

Halve any large butternut squash pieces to roughly match smaller pieces.

Return pan used to toast ciabatta to medium-high heat and add 2 tsp. olive oil.

Add potatoes, butternut squash, shallots, and a pinch of pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes.

Stir in 1 cup water and mirepoix base until combined. Bring to a boil.

Once boiling, cover, reduce heat to medium, and bring to a simmer.

Once simmering, stir occasionally until potatoes and butternut squash are fork-tender, 6-9 minutes.

Stir cream base, spinach, and half the seasoned salt (to taste; add remaining, if desired) into hot pan. Return to a simmer.

Once simmering, stir occasionally until slightly thickened, 3-5 minutes.

Remove from burner. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card. Bon appétit!