Matt Xiaxiang
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Main dishesRoasted butternut squash and feta toastie
Posted: 25/07/2025Updated: 25/07/2025
Toasted sandwich with roasted butternut squash, feta, and mature cheddar, offering a balanced vegetarian filling with savoury and mildly sweet flavours.
Pairs well with a crisp salad or tomato soup.
Ingredients
Servings
- 400 grams Butternut squash
- 2 tablespoons Olive oil
- 8 Slices of sourdough
- 160 grams Mature cheddar
- 100 grams Feta
- 1 teaspoon Dried thyme
- Butter
- 1 teaspoon Balsamic vinegar
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Peel and thinly slice the butternut squash into 2mm thick disks.
- Pre-heat oven to 200°C. Toss the thin squash slices with olive oil, salt, pepper, and thyme. Arrange in a single layer on baking trays and roast for 12–15 minutes, flipping once halfway, until tender and lightly golden.
- Lightly butter one side of each bread slice. On the unbuttered side of 4 slices, layer with crumbled feta and grated cheddar before adding a layer of roasted squash. Add a light drizzle of balsamic vinegar.
- Top with another layer of the cheeses before adding the slice of bread, buttered side out.
- Heat a frying pan over medium heat. Cook each toastie for 3–4 minutes per side until the bread is golden and the cheese is melted. Cook in batches if needed.
- Cut in halves and serve warm.
My notes
Cooking tips
- Slice squash evenly: Use a mandoline or sharp knife to get uniform slices, ensuring even roasting and consistent texture in your toastie. Slicing is preferable as it: allows for more even cooking, better caramelisation, crispier texture that is more suitable for layering in a sandwich.
- Don’t overcrowd the tray: Roast squash slices in a single layer with space between them. Overcrowding traps steam and prevents caramelisation.
- Season well: Lightly season the squash before roasting, but keep salt moderate since feta and cheddar add saltiness.
- Press gently when toasting: Use a sandwich press or a heavy pan to gently press the toastie while cooking, which helps melt the cheese evenly and bind the filling.
- Cook over medium heat: Avoid too high heat to prevent burning the bread before the cheese melts.
- Let it rest briefly: After toasting, let the sandwich sit for 1-2 minutes to let the cheese set slightly for cleaner slicing.
Alternative ingredients
- Instead of butter, a spread of mayonnaise can be used on the outside of the toastie.
- Pumpkin or carrots can be used as an alternative to butternut squash.
- Gruyère or mozzarella work well as they melt readily and complement the flavour of the butternut squash.
- Firm breads like ciabatta or focaccia can be alternatives to sourdough.
Storage instructions
Do not store once cooked. The roasted butternut squash can last in the fridge for 3-5 in an airtight container.
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.