Butternut Squash Sandwich With Cheddar Cheese And Pickled Red Onion

• 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)

1. Arrange racks in middle and upper thirds of oven; preheat to 450u0b0F. 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.
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.
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.
4. Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.
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.
6. Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.

butternut squash, extravirgin olive oil, thyme, garlic, kosher salt, freshly ground black pepper, red wine vinegar, sugar, red onion, mayonnaise, mustard, ciabatta rolls, white cheddar, arugula

Taken from www.epicurious.com/recipes/food/views/butternut-squash-sandwich-with-cheddar-cheese-and-pickled-red-onion (may not work)