Avocado and Kabocha Squash Sandwich
Author -Yields: 4 servings
Ingredients
- One half of a small kabocha squash, seeded (save the remaining squash for soup, macro bowls, or this soba salad)
- 1 small bunch curly or Tuscan kale, stemmed and chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons agave or maple syrup
- 1 large, ripe Hass avocado, pitted (or two small, ripe Hass avocados)
- freshly squeezed lemon juice
- Salt
- Freshly ground black pepper
- 8 slices easy vegan multigrain bread (or another sandwich bread of choice)
Instructions
- Preheat your oven to 400°F / 200°C and line a baking sheet with parchment. Place the squash, cut side down, on the baking sheet. Bake for 40-50 minutes, or until the squash is completely tender and a knife can easily pierce through the skin. Remove the squash from the oven and allow it to cool until it's cool enough to handle. Slice the squash into 1/2-inch / 1.3cm thick slices.
- While the squash roasts, bring a few inches of water to boil in a medium pot, then fit the pot with a steamer attachment. Steam the kale for 4-5 minutes, or until tender but still bright green. Set the kale aside.
- In a small bowl, whisk together the Dijon mustard and agave or maple syrup.
- When the squash is cooked and sliced, scoop the avocado flesh out of the skin and transfer it to a small bowl. Use a fork to mash it lightly. Add freshly squeezed lemon juice, salt, and pepper to your liking.
- Toast your bread, if desired. To assemble sandwiches, spread 2 teaspoons of the agave mustard mixture on one slice of bread. Top with the other slice of bread with a quarter of the mashed avocado, using a fork to spread the avocado around. Top the avocado with a quarter each of the squash slices and the steamed kale. Close the sandwich with the slice of bread with mustard on it. Repeat this process for the remaining sandwiches.
- Slice the sandwiches in half and enjoy.