Wednesday, January 7, 2015

Colorful winter vegetarian sandwich

I won a gift pack of spreads from HerbNZest and Nextdoorganics. I was inspired to create this sandwich, which is healthy, filling and a delicious alternative to a basic cheese sandwich. OK, my kids thought squash on a sandwich is weird, but they are also repulsed by our pickles and peanut butter sandwiches, so go figure.

Amazing squash sandwich

Acorn squash
olive oil
4 oz brie 
8 leaves radicchio, torn
2 T HerbNZest caramelized apple champagne mustard 
8 slices sturdy multigrain bread (I baked my own sourdough bread, but anything from Bread Alone would work)
Makes 4 sandwiches
Preheat oven to 400
Cut squash in half from top to bottom. Put a bit of olive oil in the bottom of a jelly roll pan (or cookie sheet with sides) and put the squash halves, flesh side down, on the oil.
Roast for 35-40 min, until squash is tender - pierces easily with a fork - but not mushy.
Scoop out seeds and discard. Scoop squash flesh out, discard skin.
Spread mustard on 4 slides of bread. Load up roasted squash on top. If you have leftovers, save for squash pancakes, muffins, risotto, etc. 

Slice brie thinly and top the squash. Tear up the radicchio and add, top with remaining slices of bread and serve.

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