Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.

Know the difference between winter squash and summer squash? Well, there’s lots of them really, but winter squash tends to keep for a while. I’ve decided this is a really good thing, because I’m a big time squash impulse buyer. When I see a pretty squash, I buy it. Worst case scenario: it takes a few weeks for me to do something with it, and in the interim it looks really cute sitting on my kitchen counter.

So, more butternut. Fortunately, there’s little that you can’t do with butternut. I plan to try it all. Since November is approaching I’ve got lots of holiday side dishes lined up in the coming weeks. In other words, things are about to get fancy! So today I’m going casual, or even sloppy, if you load your sandwich up with enough squash and spread. If you want your sandwich to be a little less sloppy than mine, toast your bread. Wish I would’ve though of that before assembling and photographing.

Print Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches. Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 2 Calories 663 kcal Author Alissa Ingredients For the Roasted Butternut Squash 1 lb. butternut squash cut into 1 inch cubes (about 4 cups)

1 onion sliced

1 tbsp. olive oil

1 tsp. maple syrup

2 tbsp. panko breadcrumbs

salt to taste For the Balsamic White Bean Spread 1-14 oz. can cannellini beans drained and rinsed

2 tbsp. good balsamic vinegar

1 1/2 tsp. olive oil

1 garlic clove

1/4 tsp. salt For Serving 4 slices good sandwich bread optionally toasted

arugula baby spinach or sprouts Instructions Roast the Butternut Squash Preheat oven to 400°. Line a baking sheet with parchment. Toss butternut squash, onion, olive oil and maple syrup until squash and onion are evenly coated. Arrange on baking sheet in an even layer. Bake 20 minutes, tossing once halfway through. Sprinkle with panko and bake 5 minutes more. Make the Balsamic White Bean Spread While squash bakes, place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed. Assemble the Sandwiches Slather one side of each bread slice with balsamic white bean spread. Arrange butternut cubes in an even layer on two slices, top with arugula, baby spinach or sprouts, then with remaining bread slices. Nutrition Facts Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread Amount Per Serving (1 sandwich) Calories 663 Calories from Fat 156 % Daily Value* Fat 17.3g 27% Saturated Fat 2.6g 13% Sodium 549mg 23% Potassium 1308mg 37% Carbohydrates 111.4g 37% Fiber 14.3g 57% Sugar 18g 20% Protein 20.5g 41% Calcium 310mg 31% Iron 7.6mg 42% * Percent Daily Values are based on a 2000 calorie diet.

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