Ingredients for Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion

• 1 medium butternut squash (about 900g )

• 60 ml extra jungfruolja

• 8 sprigs thyme

• 2 garlic cloves, smashed

• 1 3/4 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper

• 60ml red wine vinegar

• 1 1/2 teaspoons sugar

• 1/2 medium red onion, thinly sliced

• 60ml mayonnaise

• 2 tablespoons Dijon mustard

• 4 ciabatta rolls

• 4 slices white cheddar

• 1 cup rocket

• Chips (for serving

• optional)

Arrange racks in middle and upper thirds of oven; preheat to 232°C. 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.

Divide squash, oil, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoons 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.

Meanwhile, bring vinegar, sugar, remaining 3/4 teaspoons salt, and 120ml water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.

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

Slice rolls in half and toast in oven 5 minutes. Spread 2 tablespoons mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 tablespoons pickled red onion, and rocket. Serve with chips alongside, if using.

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

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