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.

Ingredients

  • ½ 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
  • ½ teaspoon finely chopped fresh sage
  • ¾ ounce feta, crumbled (3 tablespoons)
  • 1 tablespoon chopped walnuts
  • 2 slices whole-grain country bread
  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      488 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 12 grams protein; 18 milligrams cholesterol; 497 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 serving

Preparation

  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.
  2. Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out 1/4 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.
  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.
  • Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.

About 40 minutes

Dining and Cooking