Roasted butternut squash and feta toastie

Name: Roasted butternut squash and feta toastie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings

Posted: 13/03/2026Updated: 13/03/2026

Toasted sandwich with roasted butternut squash, feta, and mature cheddar.

Pairs well with a crisp salad or butternut squash or tomato soup.

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Active prep: 10 minutesActive cooking: 5 minutesPassive cooking: 15 minutes

Ingredients

Adjust servingsServings

1 small Butternut squash
2 tablespoons Olive oil
8 Slices of sourdough bread
175 grams Mature cheddar
100 grams Feta
1 teaspoon Fresh thyme leaves
1 teaspoon Balsamic vinegar
Salt, to taste
Ground black pepper, to taste
Butter, for spreading

Instructions

Preheat the oven to 200°C. Peel and thinly slice the butternut squash into discs about 2 mm thick.
Toss the squash slices with olive oil, salt, pepper, and thyme. Arrange in a single layer on baking trays and roast for 15-20 minutes, turning once halfway, until tender and lightly golden. Allow to cool briefly before assembling.
Butter one side of each slice of bread. On the unbuttered side of 4 slices, add a layer of crumbled feta and grated cheddar, then a couple layers of roasted squash. Drizzle lightly with balsamic vinegar.
Add another light layer of the cheeses, then top with the remaining bread slices, buttered side facing out.
Heat a frying pan over medium heat. Cook the toasties for 3–4 minutes per side until the bread is golden and the cheese has melted. Cook in batches if necessary.
Let it rest for 1-2 minutes before serving.

Helpful notes

Cooking tips

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.

Alternative ingredients

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.

Storage instructions

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.

Re-heating instructions

Not recommended.

Nutrition and dietary facts

Vegetarian

Per serving:Calories: 472kcal (21%), Protein: 16.9g (28%), Fat: 27g (34%), Saturated fat: 12.2g (81%), Carbohydrates: 37g (13%), Sugars: 4.7g (19%), Fibre: 4g (13%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.