Roasted Squash & Feta Sandwich

Orange you glad this squash sandwich is for dinner?

While Hillary and I love our summertime tomato salads and fruit cobbler, cold-weather cooking is really when we hit our stride. We’re in our groove when the oven has been on 400ºF all evening or a ragù has been simmering for the last two hours. Throughout November, December, January, and February, there’s one thing in particular that pushes our culinary prowess: leftover squash.

There seems to always be a hunk of squash – butternut, delicata or otherwise in the corner of our fridge.  Finding something to do with it every week puts our kitchen creativity to test. I know what you’re about to suggest…let me stop you right there, spaghetti squash is trash and won’t be honored in our household. We try to make the most out of our squash via soups, salads, grain bowls, quiches, and even sandwiches! A squash sandwich sounds funny out loud, but it should be taken seriously. This recipe’s combination of mashed butternut squash and crumbled feta makes for the perfect winter sammy. The mid-July Italian hoagie will always be our favorite, but this squash sammy is the epitome of our cold-weather finessing.

This recipe comes from NYT’s Martha Rose Shulman – looks like she has the same squash situation as us!


  • 2 cups peeled/diced butternut squash (about 1/2 of a good-sized gourd)
  • 2 TBS extra virgin olive oil
  • Salt and pepper, to taste
  • 1/2 tsp chopped fresh sage
  • 1/2 cup crumbled feta
  • 2 TBS chopped walnuts, optional
  • 4 slices sourdough or other hearty bread


  1. Preheat the oven to 425°F.
  2. In a small bowl, toss the diced squash with 1 TBS of olive oil. Sprinkle salt and pepper.
  3. Arrange squash on one or two baking sheets in a even layer. Roast the squash for 20 to 25 minutes, shaking/flipping every 10 minutes. Squash should be a bit caramelized and easily pierced with a knife.
  4. Mash the squash on your baking sheet with a potato masher or fork. Transfer to a bowl and stir in sage and season with more salt and/or pepper, if necessary.
  5. Spread the mashed squash on two slices of bread; top with crumbled feta and walnuts. The sandwich will be pretty tall so press down with the top slice. Drizzle the remaining 1 TBS of olive on the top slices.
  6. Return the sandwiches to the oven and toast for another 5 – 8 minutes (or, if you have a toaster oven you can use that).

Details: Makes two hearty sandwiches for a tasty lunch or dinner.


2 thoughts on “Roasted Squash & Feta Sandwich

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