Butternut squash & feta open sandwich

makes 1


A killer combination of plants – roasted butternut squash, red peppers, garlic and a sprinkling of herbs on two slices of thick wholegrain seedy bread.

A grey plate with a slice of bread, roasted butternut squash and peppers and salad leaves with a knife and fork alongside

9 .50 Plant Points


  • 2 slices of thick wholegrain seedy bread
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled
  • 250g butternut squash, cubed (pre-chopped from the shop works!)
  • 2 tsp dried oregano
  • 1 tsp dried sage
  • 60g roasted red peppers
  • 35g feta cheese
  • 4 tbsp thick Greek or live yoghurt (We use Bio&Me Original Gut Loving Prebiotic Yogurt)
  • 20g mixed salad leaves
  • 1 tsp balsamic vinegar
  • a pinch of salt & pepper (to taste)
  • a handful of mixed seeds


  1. Preheat the oven to 180°C / 350°F and line a baking tray with foil.
  2. Add the cubed squash and whole peeled garlic cloves and then drizzle over the extra virgin olive oil and dried herbs. Roast for 20-25 minutes until both are soft and golden. Allow to cool for 10 mins.
  3. Blend the roasted garlic with the feta and yoghurt in a food processor. Pulse a few times until combined, so it’s spreadable but still has some texture.
  4. Spread a layer of the feta mix onto the bread (toasted if you like). Top with a handful of rocket, balsamic, a large spoonful of roasted butternut squash, the roasted red peppers and a sprinkle of mixed seeds.

Check out the full Bio&Me Range.


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