Active Time

　　40 minutes

　　Total Time

　　40 minutes

　　Inspired by a sandwich from Brooklyn's Court Street Grocers, this roasted squash number is like autumn squished between bread. The combo of hearty, thyme-roasted butternut squash, rich white cheddar cheese, tangy pickled red onions, and zesty Djionnaise creates a filling vegetarian sandwich, great for lunch or dinner.

　　Get more of our favorite vegetarian sandwiches, here →

　　

Ingredients

4 servings

　　1 medium butternut squash (about 2 pounds)

　　1/4 cup extra-virgin olive oil

　　8 sprigs thyme

　　2 garlic cloves, smashed

　　1 3/4 teaspoons kosher salt, divided

　　1/2 teaspoon freshly ground black pepper

　　1/4 cup red wine vinegar

　　1 1/2 teaspoons sugar

　　1/2 medium red onion, thinly sliced

　　1/4 cup mayonnaise

　　2 tablespoons Dijon mustard

　　4 ciabatta rolls

　　4 slices white cheddar

　　1 cup arugula

　　Chips (for serving; optional)

　　

Step 1

Arrange 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.

　　

Step 2

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.

　　

Step 3

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. Let cool.

　　

Step 4

Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.

　　

Step 5

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.

　　

Do Ahead

Step 6

Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.