Butternut squash sandwich

Now that school and work are back in season, what better idea than a quick and handy sandwich to take with you for a snack?! Love this savory-sweet combination!

You’ll need to use the oven, remember: Always try to take advantage of powering up the oven to cook more than one dish at a time, take a look a the oven dishes for ideas. You can also visit the eco-tips section for more eco-friendly ways of cooking.



  • 1/4 butternut squash in slices
  • 2 handful of baby spinach
  • 4 slices of seeded bread (use gluten-free bread for gluten-free version)
  • Fresh ginger
  • Veganaise (optional)
  • Strawberry jam
  • Fresh peppermint (optional)

Replacements options:

  • Strawberry jam: any berry jam.
  • Baby spinach: any green leaf with a mild flavour (lettuce, red chard…)



  • Preheat the oven at 200ºC
  • Cut the butternut squash in slices of 0,5-1cm. Add a dash of oil to an oven pan and display the slices.
  • Grate 1 cm (more or less) of the ginger and use it to pour ginger juice over the squash slices. Pour agave syrup and a dash of salt and put the butternut squash into the oven for 30 minutes.


  • Allow the squash to chill a bit in order to be able to handle it
  • Toast the bread, add jam, butternut squash slices, fresh peppermint, and baby spinach leaves. Spread veganaise onto the other slice of bread and finish the sandwich.


This slideshow requires JavaScript.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.