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Rustic Roasted Pumpkin Sandwich
A vegan sandwich which dreams are made of. Made with delicious sourdough bread, roasted pumpkin, arugula, tomatoes and sunflower seeds.
NUTRITIONAL FACTS
Servings2
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 310.0 |
| Total Carbohydrates (g) | 42.0 g |
| Fibre (g) | 2.0 g |
| Sodium (mg) | 550.0 mg |
| Fat (g) | 12.0 g |
| Saturated Fat (g) | 2.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 5.0 mg |
| Iron (mg) | 5.0 mg |
| Potassium (mg) | 640.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
| Calcium (mg) | 120.0 mg |
| Sugar (g) | 9.0 g |
| Protein (g) | 12.0 g |
-
2 People
Servings
-
15 Mins
Prep Time
-
30 Mins
Cooking Time
-
45 Mins
Ready In
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
Made With
Directions
-
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.
-
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 Vegan Dressing and Spread. Evenly top 2 slices with squash, tomatoes and arugula. Evenly sprinkle with pumpkin seeds, then top with remaining bread.
Chef's Tip
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