Veggie Sandwich with Butternut Squash + Pickled Beets

Veggie Sandwich with Butternut Squash + Beets
Veggie Sandwich with Butternut Squash + Beets. Grilled Cheese Social
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: 1 sandwich (1 serving)
Ratings (4)

This meatless veggie sandwich is loaded with sweet roasted butternut squash steaks, crisp baby sprouts, briny pickled beets, cream avocado and a tangy cilantro and chive homemade yogurt spread between two slices of toasted multigrain bread. 

Don't like greek yogurt? Swap out the chive cilantro yogurt spread for some crumbled goat cheese or some feta cheese. Want a little more protein? Try adding adding freshly sliced rotisserie chicken or smoked turkey breast - both options would pair perfectly with the ingredients from this sandwich. 

What You'll Need

  • For the Butternut Squash:
  • 3 half-inch butternut squash steaks
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • For the Chive Cilantro Yogurt Spread:
  • 2 tbsp. greek yogurt
  • Splash lemon juice
  • 1/2 tsp. chives (chopped)
  • 1/2 tsp. cilantro (chopped)
  • 1 pinch sugar
  • For the Sandwich:
  • 2 slices of multigrain bread
  • 2 tbsp. sprouts
  • 3 cooked butternut squash steaks
  • 1 tbsp. pickled beet chips
  • 2 tbsp. sprouts
  • 1/2 avocado

How to Make It

---FOR THE BUTTERNUT SQUASH---

  1. Preheat oven to 400 degrees. Brush butternut squash steaks with olive oil and sprinkle with salt. Place on a greased baking sheet and bake until tender when pierced with a fork. Set aside. 

---FOR THE CHIVE YOGURT SPREAD---

  1. Whisk together greek yogurt, lemon juice and sugar. Add chopped chives and cilantro and let sit for at least 15 minutes before using.

---FOR THE SANDWICH---

  1. Toast bun and smash half an avocado into one half and hit it with a pinch of salt. Add beets, sprouts, butternut squash steaks. On the other piece of toasted bread, smear on 1/2 tbsp of the chive cilantro yogurt spread and place on top of the sandwich. Serve.