Skip to:
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 |
| Protein (g) | 12.0 g |
| Total Carbohydrates (g) | 42.0 g |
| Sugar (g) | 9.0 g |
| Calcium (mg) | 120.0 mg |
| 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 |
-
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
More Recipes You'll Love
Explore our range of delicious, quick and easy recipes!
