Roasted Squash Sandwich - Gluten-Free & Grain-Free
  • 10 MIN PREP
  • 55 MIN TOTAL
  • 4 SERVINGS

roasted squash sandwich

Butternut squash and pickled beets come together on Mikey’s Gluten-Free English Muffins for the perfect vegetarian sandwich.

Ingredients:

  • ½ a butternut squash, peeled and sliced
  • ¼ cup orange juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon spicy brown mustard
  • 1 large splash Tabasco sauce
  • Salt and pepper to taste
  • 1 box Mikey’s Gluten-Free Original English Muffins
  • 1 avocado, sliced
  • 4 tablespoons onion and chive cream cheese or plant-based cream cheese
  • ½ cup alfalfa sprouts
  • 1 cup jarred pickled beets, sliced thin

Instructions:

  1. Heat oven to 350 F.
  2. In a bowl, toss squash with orange juice, oil, mustard, Tabasco, salt and pepper.
  3. Place squash on a baking sheet in a single layer. Bake 30-35 minutes until soft and tender.
  4. Toast English muffins according to the package directions.
  5. In a small bowl, mash the avocado with a fork and spread onto ½ of each muffin.
  6. Spread cream cheese onto the remaining half of each muffin.
  7. Layer squash, sprouts, and beets on top of avocado. Close sandwiches with tops. Serve.

    NUTRITION FACTS

    • Calories

      400
    • Carbs

      32 G
    • Sugar

      17 G
    • Fat

      26 G
    • Sat Fat

      6 G
    • Protein

      13 G