Chicken and Squash Cheese Toastie

Not all toasties are made equally, and this chicken, squash and cheddar combo is sure to set yours apart. Enjoy dunked into our range of organic soups!

  • 20 mins
  • Serves 4
  • Beginner


  • 800g-1kg Squash
  • 1 Red onion, diced
  • 1 tsp Garlic, crushed
  • 2 Sprigs thyme, chopped
  • 4 Ciabattas
  • 400g Cooked chicken, shredded
  • 4 Handfuls spinach
  • Yeo Valley Cheddar Cheese, grated


  1. Heat the oven to 190°C
  2. Peel and dice up the squash, removing the seeds. Add to a baking tray and drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until cooked though and totally soft.
  3. At the same time, fry the onions for 5 minutes until soft. Add the garlic and thyme and cook for a further 2 minutes and then remove from the heat.
  4. Add the cooked squash to a food blender and whizz until you have purée. Add to the blended squash to a mixing bowl and stir through the cooked onion.
  5. Slice the ciabatta in half length ways and butter both sides. Spread a layer of the squash mixture on one side. Add 100g of the cooked shredded chicken, a handful of spinach and top with the grated cheese. Close the ciabatta.
  6. Toast the ciabatta in a hot oiled pan for 4 minutes on both sides and then cook for a further 5 minutes in the oven until the cheese has melted.
  7. Repeat with the other 3 toasties.
  8. Heat up the soup based on the packaging instructions and serve.

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