Rustic Roasted Pumpkin Sandwich
- Preparation Time : 15 mins | Cooking Time : 30 mins | Makes 2 Servings
A vegan sandwich which dreams are made of. Made with delicious sourdough bread, roasted pumpkin, arugula, tomatoes and sunflower seeds.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 368.815 kcal |
| Total Fat | 14.621 g |
| Saturated Fat | 2.443 g |
| Sodium | 488.148 mg |
| Dietary Fiber | 3.026 g |
| Sugars | 7.481 g |
| Protein | 11.388 g |
Ingredients List
- 8 ounces sliced fresh pumpkin or butternut squash
- 3 Tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing, divided
- 1/2 cup halved cherry tomatoes or grape tomatoes
- 4 slices sourdough bread, grilled or toasted
- 1 1/2 cups baby arugula
- 3 Tbsp. toasted pumpkin seeds
DIRECTIONS
-
HEAT oven to 425°. Toss squash with 1 Tbsp. Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing on rimmed baking sheet. Season, if desired, with salt and pepper.
-
ROAST 20 minutes. Remove from oven and turn squash. Add tomatoes. Return to oven and roast 10 to 15 minutes until tomatoes are softened and squash is golden and tender.
-
SPREAD bread with remaining Plant Based Mayo Spread and Dressing. Evenly top 2 slices with squash, tomatoes and arugula. Evenly sprinkle with pumpkin seeds, then top with remaining bread.
