Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.

Know the difference between winter squash and summer squash? Well, there's lots of them really, but winter squash tends to keep for a while. I've decided this is a really good thing, because I'm a big time squash impulse buyer. When I see a pretty squash, I buy it. Worst case scenario: it takes a few weeks for me to do something with it, and in the interim it looks really cute sitting on my kitchen counter.

So, more butternut. Fortunately, there's little that you can't do with butternut. I plan to try it all. Since November is approaching I've got lots of holiday side dishes lined up in the coming weeks. In other words, things are about to get fancy! So today I'm going casual, or even sloppy, if you load your sandwich up with enough squash and spread. If you want your sandwich to be a little less sloppy than mine, toast your bread. Wish I would've though of that before assembling and photographing.

📖 Recipe

Print Pin

5 from 1 vote

Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.

Course Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 663kcal

Author Alissa

Ingredients

For the Roasted Butternut Squash

• 1 lb. butternut squash cut into 1 inch cubes (about 4 cups)
• 1 onion sliced
• 1 tbsp. olive oil
• 1 tsp. maple syrup
• 2 tbsp. panko breadcrumbs
• salt to taste

For the Balsamic White Bean Spread

• 1-14 oz. can cannellini beans drained and rinsed
• 2 tbsp. good balsamic vinegar
• 1 ½ tsp. olive oil
• 1 garlic clove
• ¼ tsp. salt

For Serving

• 4 slices good sandwich bread optionally toasted
• arugula baby spinach or sprouts

Instructions

Roast the Butternut Squash

• Preheat oven to 400°. Line a baking sheet with parchment.
• Toss butternut squash, onion, olive oil and maple syrup until squash and onion are evenly coated. Arrange on baking sheet in an even layer. Bake 20 minutes, tossing once halfway through. Sprinkle with panko and bake 5 minutes more.

Make the Balsamic White Bean Spread

• While squash bakes, place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

Assemble the Sandwiches

• Slather one side of each bread slice with balsamic white bean spread. Arrange butternut cubes in an even layer on two slices, top with arugula, baby spinach or sprouts, then with remaining bread slices.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving: 1sandwich | Calories: 663kcal | Carbohydrates: 111.4g | Protein: 20.5g | Fat: 17.3g | Saturated Fat: 2.6g | Sodium: 549mg | Potassium: 1308mg | Fiber: 14.3g | Sugar: 18g | Calcium: 310mg | Iron: 7.6mg