Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion

Ingredients for Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion

• 1 medium butternut squash (about 900g )

• 60ml extra-virgin olive oil

• 8 sprigs thyme

• 2 garlic cloves, smashed

• 1 3/4 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper

• 60ml red wine vinegar

• 1 1/2 teaspoons sugar

• 1/2 medium red onion, thinly sliced

• 60ml mayonnaise

• 2 tablespoons Dijon mustard

• 4 ciabatta rolls

• 4 slices white cheddar

• 1 cup rocket

• Chips (for serving

• optional)

Arrange racks in middle and upper thirds of oven; preheat to 232°C. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into 1/4"-thick planks (about 2 1/2" long). Slice body into 1/4" pieces.

Divide squash, oil, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoons pepper between 2 rimmed baking sheets. Toss to combine, then arrange in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18–20 minutes.

Meanwhile, bring vinegar, sugar, remaining 3/4 teaspoons salt, and 120ml water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.

Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.

Slice rolls in half and toast in oven 5 minutes. Spread 2 tablespoons mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 tablespoons pickled red onion, and rocket. Serve with chips alongside, if using.

Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.