Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread

Two Halves of a Butternut Squash Sandwich on a Plate with Water Glass in the Background

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.

Prep Time10

Cook Time25

Total Time35

Course: Sandwich

Cuisine: American

Servings:

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.

Nutrition