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.

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.

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.

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!

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

Cook Time 25

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.

Gaby

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