Pumpkin and Roasted Onion Toastie

It’s probably best if you make two of these. At least…

Sweet, salty, melty - perfect. There’s a toastie, then there’s this. Sure, it might seem a little tedious to have to use your oven, it’s a toastie after all, but we promise the extra steps go a long way in creating melty cheezy magic. Best of all, you can prep these and have them ready to whip up at the snap of a finger.



Pumpkin and Roasted Onion Toastie (makes 4 )

½ butternut squash, thinly sliced
2 white onions, thinly sliced
¼ tsp salt
1 tbsp olive oil
1 tbsp dairy-free butter
8 slices dairy-free cheese (we used vio-life)
8 slices sourdough bread


  1. Preheat your oven to 180˙C and line a baking tray with parchment paper. Transfer the sliced butternut squash and sliced onions onto the tray, side by side. Coat with salt and the tablespoon of salt. Roast for 20-25 minutes, until the butternut squash is soft and onions browned.
  2. Take two slices of bread to make the first toastie. Layer two slices of cheese, topped with butternut squash followed by roasted onions. Spread a little butter (if using) on the outside of each slice of bread.
  3. Heat a pan over medium heat. Transfer toastie and cook for 3-4 minutes. Turn it over once golden on the bottom side, and cook on the other side for another 2-3 minutes. Apply some pressure onto the toastie with a spatula for 30 seconds or so, to squeeze it all together.
  4. Remove from heat, and repeat with remaining toasties.


If you’re making these to store, stop after step 2 and transfer to in an airtight container (and refrigerate). When you’re ready to make your toastie, proceed with steps 3 and 4.