Squash and spinach toastie cut in half

Spinach, squash & tamarind grilled cheese sandwich

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(0 ratings)

Prep: 10 mins Cook: 55 mins


Serves 1

Elevate the classic cheese toastie with our spruced up version that includes spinach, butternut squash, tamarind and a splash of hot sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal766
  • fat46g
  • saturates24g
  • carbs61g
  • sugars14g
  • fibre7g
  • protein24g
  • salt2.5g
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  • 100g chopped butternut squash
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp tamarind paste
  • 160g bag baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 thick slices of white bread
  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp grated mozzarella
  • 1 tbsp grated cheddar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • hot sauce
  • pinch allspice


  1. Heat oven to 190C/170C fan/gas 5. Tip the chopped butternut squash onto a tray and drizzle over the olive oil mixed with half the tamarind paste. Toss together and roast in the oven for 45 mins, or until soft.

  2. Tip the baby spinach into a colander set over the sink, pour over boiling water until wilted, then leave to cool. Once cool enough to handle, squeeze out the excess water, then roughly chop. Take the slices of white bread and spread one with half the butter and the other side with a very thin layer of your remaining tamarind paste. Pile the spinach and cooked squash on top of the buttered side, then add the grated mozzarella and cheddar.

  3. Dot with a splash of hot sauce, season and add a pinch allspice, then close the sandwich. Fry the sandwich in the rest of the butter for 3-4 mins each side or until the cheese has melted and the bread is golden.

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