Squash is such a versatile vegetable but it often gets overlooked and overcooked in soups and stews. Lightly pickling it with delicate aromatics makes a delicious addition to any meal and is a great way of using up any leftover pumpkin or squash chunks you may have in the fridge. If you haven't yet tried adding something pickled to your meals, give it a go. It elevates and sharpens the flavour of everything on the plate. The pickled squash is used here in a mouthwatering toastie - oozing with blue cheese and chilli jam and without the need or faff of a toastie machine. Joseph Joseph non-stick frying pans do the job better, with even heat distribution creating deliciously crispy edges and perfectly melted fillings.

Method⁠:

Using the grip to hold the butternut squash, thinly slice each piece on the number 1 setting of the mandoline. When ready, transfer to the 550ml glass storage container along with the herbs.
Pour the vinegar into the 15 cm saucepan, along with the salt, sugar, chillies and peppercorns and 200ml of water. Gently bring to a simmer, stirring to dissolve the salt and sugar. When ready, pour over the squash. Press everything down so that it is submerged in the liquid and cover with the lid. Refrigerate overnight before using.
To make the toastie, butter a single side of each slice of sourdough. Spread the chilli jam onto the unbuttered side, and scatter the cheese on top.
Using a fork or slotted spoon, carefully remove a generous portion of pickled squash from the brine, leaving the aromatics behind. Shake the excess liquid from the squash and place it onto the cheese. Place the remaining sourdough on top with the buttered side on the outside.
Place the frying pan over a medium heat and when hot, lay the sandwiches into the pan. Press down with the back of a spatula and allow to toast for around 5 minutes, until golden and crisp. Flip over and repeat on the other side and serve immediately.

Kathryn Bruton, JJ Recipe Editor:

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!)

½ butternut squash , peeled, seeds removed and quartered lengthways

5 sprigs thyme

2 sprigs rosemary

3 sprigs sage, leaves picked

250ml apple cider vinegar

1 tbsp flaky sea salt

½ tbsp sugar

2 chillies, halved lengthways

1 tbsp whole black peppercorns

4 thick slices of sourdough bread

Knob of butter

2 tbsp chilli jam