Tis the season for butternut squash! Even though it takes a half an hour for the squash to cook, it’s well worth the wait. Plus, you could easily refrigerate the leftover squash and make a meal for the next day. Hope you enjoy!

Ingredients:

• 1½ lb. Butternut Squash, peeled
• 1 tsp. Olive Oil
• Salt & Pepper
• 4 Pieces Whole Wheat Bread (or your favorite bread)
• 2 T. Vegenaise
• 2 C. Sprouts
• Thinly Sliced Red Onion
• Sliced tomato

Instructions:

1. Preheat oven to 400ºF. Get a baking sheet out and line it with parchment paper or a silicon mat.
2. Take your peeled Butternut Squash and cut a ½” thick slice out of the bulbous bottom, width-wise. Scoop the seeds out of this slice as well as the rest of the squash.
3. Continue cutting the squash into ½” thick slices and place them on the baking sheet.
4. Take the olive oil (with your fingers or a brush) and spread a very thin layer on top of each squash slice. Sprinkle roughly a ¼-1/2 tsp. of sea salt over the slices along with some black pepper.
5. Bake for 30 minutes.

Sandwich Assembly:

1. When the squash is done baking, let it cool for 3-5 minutes, while you toast your bread.
2. Next, spread 1½ tsp. of vegan mayo onto each slice of bread. Divide the butternut squash slices and stack them onto two pieces of bread.
3. Carefully pile the sprouts onto each squash base, then the red onion slices and tomato. Top with the remaining bread and enjoy!