Open-Faced Roasted Butternut Squash with Shallots and Walnuts Sandwich
Servings: 6 sandwiches
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
1 sheet pan
- 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)
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.
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