Roasted butternut squash and feta toastie

• Slice the squash evenly: A mandoline helps produce uniform slices so they roast evenly. Thin slices cook more consistently and caramelise better, giving a texture that layers well in a sandwich.
• Do not overcrowd the tray: Roast the squash in a single layer with space between pieces. Crowding traps steam and prevents browning.
• Lightly season the squash before roasting. The feta and cheddar already contribute saltiness.
• Let the roasted squash sit for a few minutes so excess steam escapes. Assembling while very hot can make the bread damp and soften the toastie before it reaches the pan.
• Avoid adding too much squash per sandwich as it prevents the cheese from binding the sandwich properly.
• Using a sandwich press or a heavy pan placed on top helps the toastie hold together and melt evenly.
• Cook over medium heat as too hot will burn the bread before the cheese melts.
• Let the toastie sit for 1–2 minutes so the cheese sets slightly and slices cleanly.

• Mayonnaise can be spread on the outside instead of butter.
• Pumpkin or carrots can replace the butternut squash.
• Gruyère can replace cheddar as it melts well and complements the squash.
• Any type of bread can work. Ciabatta or focaccia are also preferable.

The cooked toastie is best eaten immediately and does not store well. However, the roasted butternut squash can be stored in an airtight container in the fridge for 3–5 days.

Not recommended.