Grilled Feta and Roasted Squash Sandwich

• 1/2 pound butternut squash, peeled and diced (about 2 heaped cups diced squash)
• 1 tablespoon plus 1/2 teaspoon extra virgin olive oil
• Salt and freshly ground pepper
• 1/2 teaspoon finely chopped fresh sage
• 3/4 ounce feta, crumbled (3 tablespoons)
• 1 tablespoon chopped walnuts
• 2 slices whole-grain country bread

1. Preheat the oven or toaster oven to 425 degrees.
2. Line a baking sheet with parchment.
3. Toss the squash with 1 tablespoon of the olive oil and salt and pepper to taste.
4. Place in the oven and roast until tender and lightly caramelized, 20 to 25 minutes, stirring every 10 minutes.
5. Remove from the oven and transfer to a bowl.
6. Mash the squash with a fork.
7. Stir in the sage.
8. Taste for salt and pepper and add if desired.
9. Measure out 1/4 cup (freeze or refrigerate the rest) and spread on one slice of the bread.
10. Top with the crumbled feta and walnuts.
11. Top with the remaining slice of bread and press down to secure.
12. Drizzle the remaining olive oil over the top slice.
13. Toast in toaster oven 3 to 4 minutes, until the cheese has melted.
14. Remove from the oven, press down firmly, cut in half and serve.

butternut squash, extra virgin olive oil, salt, fresh sage, feta, walnuts, bread

Taken from cooking.nytimes.com/recipes/1016397 (may not work)