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Grilled Feta and Roasted Squash Sandwich

5.0(186)

I had a hunk of butternut squash lingering in my refrigerator, and it turned out to be the perfect ingredient for a grilled cheese and vegetable sandwich. I roasted it to bring out its sweetness, and paired it with chopped fresh sage, my favorite herb to use with winter squash. The rest came together quite naturally. The sweet and earthy flavors against the salty feta are perfect. You’ll have more mashed roasted squash than you need for one sandwich. Use it in another, or freeze it for another night when you’re too tired to cook.

by Martha Rose Shulman·published 2014-05-23

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American, French, ItalianSandwiches

Servings

1 serving

Total time

40 min

Calories / serving

601 kcal

Ingredients (7)

serves

1/2 pound butternut squash, peeled and diced (about 2 heaped cups diced squash)butternut-squash
1 tablespoon plus 1/2 teaspoon extra virgin olive oiloil
Salt and freshly ground peppersalt-and-pepper
1/2 teaspoon finely chopped fresh sagesage
3/4 ounce feta, crumbled (3 tablespoons)feta
1 tablespoon chopped walnutswalnut
2 slices whole-grain country breadbread

Instructions (3 steps)

01Preheat the oven or toaster oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon of the olive oil and salt and pepper to taste. Place in the oven and roast until tender and lightly caramelized, 20 to 25 minutes, stirring every 10 minutes. Remove from the oven and transfer to a bowl.
02Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out 1/4 cup (freeze or refrigerate the rest) and spread on one slice of the bread. Top with the crumbled feta and walnuts. Top with the remaining slice of bread and press down to secure. Drizzle the remaining olive oil over the top slice.
03Toast in toaster oven 3 to 4 minutes, until the cheese has melted. Remove from the oven, press down firmly, cut in half and serve.