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Butternut squash & feta open sandwich

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

Dinner, Lunch

Overall rating | 1 Rating

Butternut squash & feta open sandwich


Serves 1-2

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 / live yoghurt 20g mixed salad leaves 1 tsp balsamic vinegar Pinch of salt and pepper to taste A handful of mixed seeds


Step 1

Preheat the oven to 180°C / 350°F and line a baking tray with foil.

Step 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.

Step 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.

Step 4

Load up the sandwich: 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.

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1 comment


February 2, 2022 @ 2:56 pm

Utterly delicious and very filling!