By Martha Rose Shulman
- Total Time
- About 40 minutes
- Rating
- 5(160)
- Notes
- Read community notes
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
or to save this recipe.
Print Options
Advertisem*nt
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
Nutritional analysis per serving (1 servings)
596 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 17 grams protein; 953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Ratings
5
out of 5
160
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Tracy
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!
michelem
I changed this into a quesadilla, using whole wheat tortillas in place of bread, and adding some arugula. Excellent!
Jennie
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!
Laura
I also used pecans and thought it worked well. I toasted the pecans in the oven and let them cool before chopping them and putting on the sandwich
Bryan Ketter
We used crushed almonds instead, and aged swiss cheese for the kids. We loved the feta version and the kids loved the swiss version.
Kris
Loved this recipe--a unique way to use butternut squash.
Kbev
Roasted apples and some sweet onion with squash. Seasoned with Allspice. Harissa would also work.
meggeers
Use almonds or put in quesadilla add arugula do open face
Helen
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.
Jose Garcia
Such an easy, delicious recipe! I made sure to lightly toast the bread before adding on the ingredients for an extra crunch.
Nicole Fitzhugh
Did not do my math properly when making this serve 4, so I had to add a sweet potato to make up volume. Delicious!
Kristin
I ended up frying it like a grilled cheese sandwich - wanted the toasted bread and don't have a toaster oven - it was perfection. Definitely a go to as the cool weather sets in. BTW - the feta brings more than enough salt. Don't worry about needing to use it if you have dietary concerns.
Jennie
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!
michelem
I changed this into a quesadilla, using whole wheat tortillas in place of bread, and adding some arugula. Excellent!
Kris
Loved this recipe--a unique way to use butternut squash.
Tracy
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!
Laura
I also used pecans and thought it worked well. I toasted the pecans in the oven and let them cool before chopping them and putting on the sandwich
Bryan Ketter
We used crushed almonds instead, and aged swiss cheese for the kids. We loved the feta version and the kids loved the swiss version.
Private notes are only visible to you.
