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a roasted butternut squash and shallot sandwich cut in half on a blue plate

Open-Faced Roasted Butternut Squash with Shallots and Walnuts Sandwich

Course: Appetizer, Dinner, Lunch, Sandwich, Snack
Cuisine: Compliments many cuisines
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6 sandwiches
Calories: 479kcal
Author: Ten Pound Cake Company
An open-faced sandwich featuring a slice of hearty white bread, goat cheese, and a topping made of roasted butternut squash, shallots, and minced rosemary
Print Recipe

Equipment

  • vegetable peeler
  • 1 sheet pan

Ingredients

  • 2 pounds butternut squash (.9 kg)
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 shallots (½cup/2.7 ounces/74 grams)
  • 1 clove garlic (1 teaspoon)
  • 1 teaspoon minced rosemary
  • 1 cup walnuts (3.7 ounces/104 grams)
  • 6 slices country white bread
  • 4 ounces goat cheese (113 grams)

Instructions

  • Preheat oven 425°
  • Peel butternut squash. Cut in half and remove seeds. Cut squash into ½-inch dice.
  • Place the squash on a sheet pan. Toss with olive oil, salt, and black pepper.
  • While the squash is roasting, cut the shallots into ¼-inch dice. Mince the clove of garlic.
  • Roast the squash for 20 minutes. Remove the pan from the oven and add the diced shallots and minced garlic. Use a spatula to toss the squash and rotate the pieces.
  • Give the walnuts a rough chop.
  • After 5 minutes, remove the sheet pan from the oven. Add the minced garlic, walnut pieces, and minced rosemary. Again, toss to combine.
  • Roast for 5 minutes. Remove the sheet pan from the oven and give the squash one final toss. Make sure each time you stir the squash, you are not mashing the vegetables.
  • Toast the slices of bread on both sides. Spread goat cheese on each slice. Top with the roasted butternut squash, dividing it among 6 sandwiches.

Nutrition

Calories: 479kcal | Carbohydrates: 58g | Protein: 16g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 696mg | Potassium: 736mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16273IU | Vitamin C: 33mg | Calcium: 151mg | Iron: 4mg