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.

Enjoy!


INGREDIENTS40m 2s GF


  • 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…)

 


DIRECTIONS


  • 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.

roasted-squash-sandwich-4

  • 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.

Enjoy!!

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