Butternut squash and blue cheese toasties recipe
Created by The Tesco Recipes team
Roasted squash, cream cheese and tangy Stilton are a match made in heaven in this dreamy toastie. Chilli jam rounds off the spicy-sweet theme, then it's all sandwiched between sourdough and pan-fried for the most luxurious lunch for two you could imagine. Don't save this one for the weekend.
See method- Serves 2
- Takes 30 mins
- 549 calories / serving
Ingredients
- ½ butternut squash (use neck end), peeled and cut in half lengthways
- 1 tsp olive oil
- 40g blue Stilton
- 70g 50% less fat soft cheese
- 4 slices sourdough bread
- 2 tbsp Tesco Finest chilli jam
- 2 tbsp light mayonnaise
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Shop ingredientsEach serving contains
- Energy
- 2300kJ 549.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 21g
of the Reference intake
Carbohydrate 74.4gProtein 18.6gFibre 7.4g
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Method
- Score the cut sides of the squash with a sharp knife, then microwave on high for 10 mins. Remove and chop into 3cm pieces. Transfer to an air-fryer, drizzle with the oil and season. Air-fry at 200°C for 10 mins until softened and starting to caramelise at the edges. (Alternatively, cook in a preheated oven at gas 6, 200°C, fan 180°C for 20 mins.)
- Mash the squash with a fork to a rough paste. Crumble the Stilton in a separate bowl with the cream cheese and mix well.
- Lay out the bread and spread 2 slices with the chilli jam. Top with the squash. Spread the Stilton mixture over the other 2 slices, then sandwich the squash and Stilton slices together. Spread the mayo evenly over the outsides of the sandwiches.
- Heat a frying pan over a low-medium heat and dry-fry the toasties for 3-4 mins on each side, pressing down with a spatula, until the bread is toasted and the cheese has melted.
- Tip: Reduce the prep time by using a 400g bag of diced butternut squash. Microwave it for half the time on the pack, then roast as per step 1.
- See more Vegetable recipes and dishes
