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Roasted Pumpkin Sandwich with Avocado
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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.
Prep Time5 mins
Cook Time20 mins
Total Time45 mins
Course: Lunch
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.