Pear and Butternut Squash Sandwich

Meet my new favorite sandwich. A delicious blend of fall flavors. It’s a bit sweet, a bit savory, a bit tangy and so damn tasty!

Baked pear and roasted butternut squash are such a yummy combo. Especially when paired with creamy cashew cheese, arugula and pickled red onions. I like using rye sourdough or whole-wheat sourdough for this sandwich, but you can use your favorite bread or even choose gluten-free.

butternut-squash-and-pear-sandwich

butternut-squash-and-pear-sandwich

My recipe for cashew cream cheese is super easy, you can find it here. But you can use store-bought vegan cream cheese or mild-tasting hummus.

butternut-squash-and-pear-sandwich

I think pickled red onions are a must. and I have a delicious recipe for pickled red onions here. But you can use blanched red onions instead, just know pickled red onions are simply awesome and they make everything taste amazing.

butternut-squash-and-pear-sandwich

If you make this vegan pear and butternut squash sandwich, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

 

butternut-squash-and-pear-sandwich

Pear and Butternut Squash Sandwich

This Pear and Butternut Squash Sandwich is a delicious blend of fall flavors. It’s a bit sweet, a bit savory, a bit tangy and so damn tasty! It’s also full of the good stuff, and a great wholesome plant-based meal.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 1

Ingredients
  

  • 2 - 4 very thin slices of butternut squash (from the top) - about 3 – 4 mm or ⅛ inch*
  • ½ medium pear, very thinly sliced - about 3 – 4 mm or ⅛ inch
  • Olive oil
  • Sea salt

TO ASSEMBLE THE SANDWICH:

  • 2 slices of whole-wheat sourdough or GF bread
  • 3 Tbsp cashew cream cheese – can use your favorite vegan cream cheese or mild-tasting hummus**
  • Handful of arugula
  • ¼ cup pickled red onion, lightly packed – can sub blanched onions, see notes***

Instructions
 

  • Preheat the oven to 400 F / 205 C.
  • Place butternut squash slices on a baking sheet, drizzle with a little olive oil and sprinkle with sea salt. Toss with a spoon until the slices are well coated in oil (you can also use your hands). Arrange the slices on a single layer. Repeat this process (minus the sea salt) with the pear slices.
  • Bake for 15 minutes, remove the pears, they should be tender by now (if not, cook for a few minutes longer). Flip the butternut squash slices and bake for another 10 – 15 minutes. The butternut squash should be tender and slightly golden. Let cool.
  • To assemble the sandwich spread 1 ½ Tbsp of cashew cream cheese on one slice of bread.
  • Add arugula, butternut squash slices, pear slices and pickled red onions.
  • Spread the remaining 1 ½ Tbsp of cashew cream cheese across the second slice of bread and place it on top.
  • Enjoy this tasty plant-based sandwich!

Notes

* The number of slices depends on the size of your butternut squash, you should be able to cover up the slice of bread with them.
** Recipe for my Cashew Cream Cheese here.
*** Recipe for my Pickled Red Onions here. Want to just blanch the onions? Place thinly sliced red onions in a small bowl and add boiling water. After ten minutes, drain and rinse the onions with cold water.

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