
Rustic Roasted Pumpkin Sandwich
A vegan sandwich which dreams are made of. Made with delicious sourdough bread, roasted pumpkin, arugula, tomatoes and sunflower seeds.
Calories
310 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
2g (1 serving)
Cholesterol
5mg (1 serving)
Sodium
550mg (1 serving)
Total Carbs
42g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
9g (1 serving)
Protein
12g (1 serving)
Calcium
120mg (1 serving)
Iron
5mg (1 serving)
Potassium
640mg (1 serving)
- 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
Print1. HEAT oven to 425°. Toss squash with 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread 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 Vegan Dressing and Spread. Evenly top 2 slices with squash, tomatoes and arugula. Evenly sprinkle with pumpkin seeds, then top with remaining bread.