Sweet + Spicy Roasted Squash Sandwich
This roasted squash sandwich is so good, it’s dinner worthy! Sweet + spicy, with feta-style cheese and chile crisp, it’s a great way to use leftover acorn or delicata squash.
Ingredients
Roasted Squash
- 1 small to medium delicata squash or small acorn squash
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- freshly cracked pepper
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cumin
Sandwich Assembly
- 8 slices sprouted grain bread or gluten free bread
- 1 cup spreadable feta-style cheese I like Millsie brand, or hummus works in a pinch!
- 4 tablespoons chile crisp or Italian-style chile oil
- 4 handfuls baby arugula or other greens
- salt and pepper
Instructions
Roasting squash
- If you don't have leftover squash, preheat oven to 400℉ (205℃). Line a rimmed baking sheet with parchment paper.
- Trim ends off your squash. If using a delicata, slice it into ½ inch (1 cm) rings and use a spoon to scrape out seeds. If using an acorn, halve, then scoop out seeds before slicing.
- Pile squash on the baking sheet. Drizzle with oil, salt, pepper, cinnamon and cumin and toss well. Spread squash out on the baking sheet.
- Bake for 15 minutes a side, until golden and tender. Set aside.
Sandwich Assembly
- Toast your bread well so it's got some crunch. Slather or smash each slice with about 2 tablespoons feta-style cheese. Add a handful of arugula to one half of each sandwich.
- Top arugula with squash slices and drizzle 1 tbsp chile crisp over the squash. Then season the sandwich with salt and pepper. Top with the remaining slice and enjoy.