Grilled Feta and Roasted Squash Sandwich

Name: Grilled Feta and Roasted Squash Sandwich
Total time: 40 min
Yield: 1 serving
Cuisine: american, french, italian
Ingredients: 1/2 pound butternut squash, peeled and diced (about 2 heaped cups diced squash); 1 tablespoon plus 1/2 teaspoon extra virgin olive oil; Salt and freshly ground pepper; 1/2 teaspoon finely chopped fresh sage; 3/4 ounce feta, crumbled (3 tablespoons); 1 tablespoon chopped walnuts; 2 slices whole-grain country bread

By Martha Rose Shulman

Updated Nov. 10, 2022

Grilled Feta and Roasted Squash Sandwich — Andrew Scrivani for The New York Times

Total Time: About 40 minutes
Rating: 5(175)
Comments: Read comments

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.

Featured in: Grilled Cheese for Grownups

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Ingredients

Yield:1 serving

½pound butternut squash, peeled and diced (about 2 heaped cups diced squash)
1tablespoon plus ½ teaspoon extra virgin olive oil
Salt and freshly ground pepper
½teaspoon finely chopped fresh sage
¾ounce feta, crumbled (3 tablespoons)
1tablespoon chopped walnuts
2slices whole-grain country bread

Ingredient Substitution Guide

Preparation

Step 1
Preheat 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.
Step 2
Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out ¼ 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.
Step 3
Toast in toaster oven 3 to 4 minutes, until the cheese has melted. Remove from the oven, press down firmly, cut in half and serve.

Tip

Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.

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Ratings

5 out of 5

175 user ratings

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Comments

Tracy7 years ago

I used pecans as I'm allergic to walnuts, and I thought this was delicious. I also chose to mix the feta in with the squash mixture as opposed to simply putting it on top. Great results overall!

michelem6 years ago

I changed this into a quesadilla, using whole wheat tortillas in place of bread, and adding some arugula. Excellent!

Jennie4 years ago

A delicious topping for a crunchy country toast. We crumbled the feta into the mashed butternut squash, along with the salt, pepper, well-toasted walnuts and sage, and baked at 425 until the topping began to brown. (I thought two slices of bread would be just too carby.) Very filling, tasty, and healthy vegetarian dinner!

Kbev2 years ago

Roasted apples and some sweet onion with squash. Seasoned with Allspice. Harissa would also work.

meggeers2 years ago

Use almonds or put in quesadilla add arugula do open face

Helen2 years ago

Delicious and easy. I didn't have sage so I used thyme. It worked. Next time, I'll double the nuts. Maybe try it with goat cheese.

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