Rustic Roasted Pumpkin Sandwich

Name: Rustic Roasted Pumpkin Sandwich
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 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

Preparation Time15 mins Cooking Time30 mins Makes 2 servings

A vegan sandwich which dreams are made of. Made with delicious sourdough bread, roasted pumpkin, arugula, tomatoes and sunflower seeds.

Nutritional Information

Calories

368.815kcal (2 serving)

Total Fat

14.621g (2 serving)

Saturated Fat

2.443g (2 serving)

Trans Fat

0.092g (2 serving)

Cholesterol

0.335mg (2 serving)

Sodium

488.148mg (2 serving)

Total Carbs

49.541g (2 serving)

Dietary Fiber

3.026g (2 serving)

Sugars

7.481g (2 serving)

Protein

11.388g (2 serving)

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

1. 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.

2. 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.

3. 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.