Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion

Made exactly as described. Delicious. What a lovely, fresh combination of flavors. I would totally make this for my vegetarian friends for a sophisticated lunch, and would enjoy it myself anytime I wanted a light meal. One thing I did based on another review was tuck the thyme under the slabs of squash so that it didn't get crispy. I also used 1.5 T mayo spread, not 2T, and used Cabot's extremely sharp white cheddar. It was perfect.

• jennifer39

• New York, NY

• 4/3/2021

This is similar to spiced sweet potato sandwich also on Epi, particularly when I tweek that recipe by adding arugula, celery greens and pickled red onions and ciabatta bread. Far better results. Try it.

• ncm209

• Boston, MA

• 10/20/2020

The flavors all went together great and I’m not even a big squash fan. It was easy to make vegan and also easy to prep ahead of time and pull together after work.

• gpakl5

• Buffalo, NY

• 2/25/2020

This was great. I had some roasted butternut squash in the fridge, I sprinkled it with some thyme, S&P and rubbed raw garlic on the nice toasted bun. Delicious!

• Linda1963

• Gold Canyon, Az

• 1/30/2020

Wow, simply WOW. I made this as a pressed sandwich for a party and it was a massive hit and so incredibly delicious. The flavors were so comforting yet striking and the variety of textures was fantastic. Guests asked me where I ordered them from — what a fun moment to brag that they were homemade To make them pressed sandwiches, I followed all prep as instructed (aside from pickling the onions overnight rather than boiling them) and then assembled the ingredients in two large ciabatta loaves, pressed them for 5+ hours, wrapped tightly, then cut into squares. Made 24 small sandwiches. Simply amazing! Would recommend this to anyone that will listen.

• NatalieDiPaolo

• Silver Spring, MD

• 1/20/2020

This recipe needs work. First of all, the instructions seemed off. Are you supposed to chop up the garlic and thyme that you roasted with the squash? Mine were all crispy and the thyme was nearly burnt- it seemed odd to add that to the spread. Also, there wasn't enough spread to apply 2 Tablespoons to each sandwich. Overall, for the amount of work this involved, the outcome was pretty bland to me, and I wouldn't make it again without the following major tweaks: Use a stronger cheese than white cheddar that can stand up to the pickled onions; Add fresh garlic and thyme to the spread for more of an aioli; use sliced bread rather than ciabatta to improve the filling-to-bread ratio.

• yam_yam

• San Francisco, CA

• 1/11/2018

This was outstanding. I didn't have arugula and it still rocked. It was a bit too much oil for the size of squash I had and I went heavy on the garlic because I love it and hubs was out of town :). Otherwise made as directed and sent the recipe to several foodie friends. My only beef is I hate cutting up butternut squash but c'est la vie.

• hikeybikey

• Scottsdale, AZ

• 12/12/2017

Don't hold back on the seasoning for the squash! Otherwise, very tasty. Will see how it holds up for lunch tomorrow.

• jenpost1556

• Stoughton wi

• 11/15/2017

My (non vegetarian) family and I loved this! We’ll definitely be making it again.

• kellyn301

• Washington, DC

• 11/15/2017

Inspired by the flavours, I made this into a breakfast sandwich on a whole wheat english muffin and crisped prosciutto. YUM!

• sbdelisle

• 10/15/2017

There were no reviews for this recipe, so I was a bit hesitant to try it, but I'm glad I did. While 40 minutes for a sandwich seemed a bit of a time commitment, I've realized all components can be kept in the fridge and lunch tomorrow will be assembled in no time...and I will very happily look forward to eating this all week. The squash is especially delicious and paired with the arugula, cheddar and pickled onions, it's a substantial and yummy meal.

• Anonymous

• Yarmouth, Me

• 10/12/2017