Roasted Pumpkin Sandwich with Avocado
Though we do not eat bread very often, this Roasted Pumpkin Sandwich with Avocado is one of my family's favorites. Pure comfort food.
Servings: 2
Calories: 355kcal
Ingredients
For the pumpkin spread
- 2 cups butternut/pumpkin small cubes
- 1/2 avocado
- black pepper
- sea salt
- 1 tablespoon extra-virgin olive oil
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 tablespoon plain unsweetened yogurt
- 1/4 cup fresh chives
- 1 tablespoon apple cider vinegar
For the sandwich
- 4 slices/rolls bread of your choice (GF if needed) we used pumpkin seed rolls
- 1/4 cup cucumber sliced
- 1/2 cup tomato sliced
- 1 cup kale
Instructions
- Preheat oven to 400F or 200C. Add pumpkin/butternut cubes to a baking sheet and drizzle with a little bit of cooking oil. Roast butternut for 20-30 minutes, or until soft. Or cook pumpkin in boiling water for 20 minutes.
- Blend all pumpkin spread ingredients in a small blender, add water if needed.
- Top half of the bread slices with pumpkin spread, cucumber, tomatoes, and kale.
Notes
If you have pumpkin spread leftover, serve with veggie sticks as an afternoon snack.