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!
- 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
- Preheat oven to 400ºF. Get a baking sheet out and line it with parchment paper or a silicon mat.
- 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.
- Continue cutting the squash into ½” thick slices and place them on the baking sheet.
- 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.
- Bake for 30 minutes.
- When the squash is done baking, let it cool for 3-5 minutes, while you toast your bread.
- 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.
- Carefully pile the sprouts onto each squash base, then the red onion slices and tomato. Top with the remaining bread and enjoy!