Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion
Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion is a flavorful French French Receipes dish prepared with quality ingredients. Arrange racks in middle and upper thirds of oven; preheat to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange racks in middle and upper thirds of oven; preheat to 450°F.
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 tsp. salt, and 1/2 tsp. 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 tsp. salt, and 1/2 cup water to a boil in a small saucepan.
Remove from heat, then stir in onion.
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 Tbsp. mayonnaise mixture on bottom halves.
Top each with squash, cheese, 1 1/2 Tbsp. pickled red onion, and arugula.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.