This roasted squash sandwich is so good, it’s dinner worthy! Sweet + spicy, with feta-style cheese and chile crisp, it’s a great way to use any leftover delicata or acorn squash you’ve got around.
Once the weather cools, my body is approximately 50% squash and I’m not complaining. It’s just so cozy and satisfying…and pretty much the perfect base for whatever type of meal you’re craving.
Of course, this makes dietitian me happy too. It’s easy to eat fewer veg when it’s chilly outside but who doesn’t go gaga for roasted squash? It’s got tons of antioxidant beta-carotene for healthy skin and immunity and it’s typically a more affordable option than other colourful veg.
And this sweet + spicy roasted squash sandwich is one of my latest obsessions: slathered with tangy feta-style cheese and drizzled with chile crisp for a one-two flavour punch so good you’ll happily eat it for dinner, lunch or honestly…I’ve even gobbled this up for breakfast.
This hearty vegetarian sandwich is great on its own…or if you need a side, you can’t go wrong with my balsamic roasted brussels sprouts. I like to use high fiber sprouted grain bread here so it’s super high in fiber with roughly 12-15g fibre per sandwich!
Looking for more flavourful recipes to help you eat more plants and feel good? Grab a copy of my cookbook Plant Magic!
Everything you need to know to make this yummy squash sandwich
If you’ve got leftover roasted squash to use up, this sandwich comes together in 5 minutes flat. Delicata and acorn are my favourite because you don’t peel, they slice easily and they’ve got great flavour.
True story: I developed this sandwich with delicata squash and when it was time for the photo shoot – hazard of planning recipes ahead of the season – there was like ZERO delicata so I opted for acorn squash here. Both are delicious!
Never bought chile crisp before? The classic, affordable option at most Asian grocers is Lao Gan Ma. Without a doubt, my fave national brand of chile crisp is Fly By Jing. And if you just so happen to be local to Vancouver, Holy Duck makes a vegan chili oil with lion’s mane! You can find them all online. An Italian style-chile oil could work too.
More epic vegan sandwiches:
- Vegan “Egg” Salad Sandwich (low FODMAP)
- The Best Vegan Breakfast Sandwich with Chickpea “Egg”
- 5 Minute Chickpea “Tuna”
- Pan-fried Satay Tofu Sandwich
- Vegan White Bean Sandwich with Crispy Tofu
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Sweet + Spicy Roasted Squash Sandwich
This roasted squash sandwich is so good, it’s dinner worthy! Sweet + spicy, with feta-style cheese and chile crisp, it’s a great way to use leftover acorn or delicata squash.
Servings 4 sandwiches
Ingredients
Roasted Squash
- 1 small to medium delicata squash or small acorn squash
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- freshly cracked pepper
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cumin
Sandwich Assembly
- 8 slices sprouted grain bread or gluten free bread
- 1 cup spreadable feta-style cheese I like Millsie brand, or hummus works in a pinch!
- 4 tablespoons chile crisp or Italian-style chile oil
- 4 handfuls baby arugula or other greens
- salt and pepper
Imperial – Metric
Instructions
Roasting squash
-
If you don’t have leftover squash, preheat oven to 400℉ (205℃). Line a rimmed baking sheet with parchment paper.
-
Trim ends off your squash. If using a delicata, slice it into ½ inch (1 cm) rings and use a spoon to scrape out seeds. If using an acorn, halve, then scoop out seeds before slicing.
-
Pile squash on the baking sheet. Drizzle with oil, salt, pepper, cinnamon and cumin and toss well. Spread squash out on the baking sheet.
-
Bake for 15 minutes a side, until golden and tender. Set aside.
Sandwich Assembly
-
Toast your bread well so it’s got some crunch. Slather or smash each slice with about 2 tablespoons feta-style cheese. Add a handful of arugula to one half of each sandwich.
-
Top arugula with squash slices and drizzle 1 tbsp chile crisp over the squash. Then season the sandwich with salt and pepper. Top with the remaining slice and enjoy.
Sweet + Spicy Roasted Squash Sandwich
This roasted squash sandwich is so good, it’s dinner worthy! Sweet + spicy, with feta-style cheese and chile crisp, it’s a great way to use leftover acorn or delicata squash.
Servings 4 sandwiches
Ingredients
Roasted Squash
- 1 small to medium delicata squash or small acorn squash
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- freshly cracked pepper
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cumin
Sandwich Assembly
- 8 slices sprouted grain bread or gluten free bread
- 1 cup spreadable feta-style cheese I like Millsie brand, or hummus works in a pinch!
- 4 tablespoons chile crisp or Italian-style chile oil
- 4 handfuls baby arugula or other greens
- salt and pepper
Imperial – Metric
Instructions
Roasting squash
-
If you don’t have leftover squash, preheat oven to 400℉ (205℃). Line a rimmed baking sheet with parchment paper.
-
Trim ends off your squash. If using a delicata, slice it into ½ inch (1 cm) rings and use a spoon to scrape out seeds. If using an acorn, halve, then scoop out seeds before slicing.
-
Pile squash on the baking sheet. Drizzle with oil, salt, pepper, cinnamon and cumin and toss well. Spread squash out on the baking sheet.
-
Bake for 15 minutes a side, until golden and tender. Set aside.
Sandwich Assembly
-
Toast your bread well so it’s got some crunch. Slather or smash each slice with about 2 tablespoons feta-style cheese. Add a handful of arugula to one half of each sandwich.
-
Top arugula with squash slices and drizzle 1 tbsp chile crisp over the squash. Then season the sandwich with salt and pepper. Top with the remaining slice and enjoy.
Ingredients
Roasted Squash
- 1 small to medium delicata squash or small acorn squash
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- freshly cracked pepper
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cumin
Sandwich Assembly
- 8 slices sprouted grain bread or gluten free bread
- 1 cup spreadable feta-style cheese I like Millsie brand, or hummus works in a pinch!
- 4 tablespoons chile crisp or Italian-style chile oil
- 4 handfuls baby arugula or other greens
- salt and pepper
Instructions
Roasting squash
-
If you don’t have leftover squash, preheat oven to 400℉ (205℃). Line a rimmed baking sheet with parchment paper.
-
Trim ends off your squash. If using a delicata, slice it into ½ inch (1 cm) rings and use a spoon to scrape out seeds. If using an acorn, halve, then scoop out seeds before slicing.
-
Pile squash on the baking sheet. Drizzle with oil, salt, pepper, cinnamon and cumin and toss well. Spread squash out on the baking sheet.
-
Bake for 15 minutes a side, until golden and tender. Set aside.
Sandwich Assembly
-
Toast your bread well so it’s got some crunch. Slather or smash each slice with about 2 tablespoons feta-style cheese. Add a handful of arugula to one half of each sandwich.
-
Top arugula with squash slices and drizzle 1 tbsp chile crisp over the squash. Then season the sandwich with salt and pepper. Top with the remaining slice and enjoy.
The post Sweet + Spicy Roasted Squash Sandwich appeared first on Desiree Nielsen.
