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Roasted Squash and Feta Crusty Roll Sandwiches

PH White Roll  Schnitzel_02.jpg

If you’re having roasted squash as a vegetarian Christmas Day main course or roast dinner, turn any leftovers into this delicious sandwich, using Ready To Bake Crusty Rolls.

Tip: you can make it vegan by using vegan Greek-style cheese in place of regular feta and vegan spread or olive oil in place of the butter.

Serves: 4

Takes: 30-45 minutes, depending on whether you have leftover squash


  • ½ butternut squash, peeled and diced fairly small, or leftover roasted squash, diced

  • 4 tbsp olive oil

  • 1 red onion, chopped

  • 40g pecan nuts, roughly chopped

  • 100g feta cheese

  • A few small fresh sage leaves

  • A little butter or vegan butter

  • Large handful of baby spinach


  1. Preheat the oven to 200°C fan. Place the Crusty Rolls onto a baking tray and bake in the oven for 8-10 minutes

  2. If you don’t have leftover roasted squash, add the diced raw squash to a roasting tin and drizzle over 1 tbsp olive oil. Add a pinch of salt and pepper and roast in the oven for 10 minutes at the same time as the Crusty Rolls

  3. Remove the Crusty Rolls and set aside. Add the onion, nuts and feta to the roasting tin with the squash and add a little more olive oil if needed. Return to the oven for another 10-12 minutes (if you do have leftover squash, just add it to a roasting tin along with the onion, nuts and feta and bake for 10-12 minutes)

  4. When the vegetables are almost ready, heat a small frying pan with 1-2 tbsp olive oil over high heat and add the sage leaves. Fry for just a minute until crispy but don’t allow it to burn. Lift out with a fork onto a piece of kitchen paper

  5. Split the warm Crusty Rolls and butter them (or use vegan butter or just a little olive oil) then add some baby spinach leaves. Divide the roasted squash and feta between the rolls then add a few sage leaves to each one. Pop on the lids and serve warm

Check out more winter recipes

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