Veggie Sandwich with Butternut Squash + Pickled Beets Recipe

Veggie Sandwich with Butternut Squash + Pickled Beets Recipe

This meatless veggie sandwich is stacked with sweet simmered butternut squash steaks, fresh infant grows, briny cured beets, cream avocado and a tart cilantro and chive hand crafted yogurt spread between two cuts of toasted multigrain bread.

All out: 60 mins - Prep: 30 mins - Cook: 30 mins - Yield: 1 sandwich (1 serving)

Try not to like greek yogurt? Swap out the chive cilantro yogurt spread for some disintegrated goat cheddar or some feta cheddar. Need somewhat more protein? Take a stab at including crisply cut rotisserie chicken or smoked turkey bosom - the two choices would match splendidly with the fixings from this sandwich.


For the Butternut Squash:

3 half-inch butternut squash steaks

1 tbsp. olive oil

1/4 tsp. salt

For the Chive Cilantro Yogurt Spread:

2 tbsp. greek yogurt

Sprinkle lemon juice

1/2 tsp. chives (cleaved)

1/2 tsp. cilantro (cleaved)

1 squeeze sugar

For the Sandwich:

2 cuts of multigrain bread

2 tbsp. grows

3 cooked butternut squash steaks

1 tbsp. salted beet chips

2 tbsp. grows

1/2 avocado

Ventures to Make It

Make the Butternut Squash:

1-Preheat broiler to 400 degrees.

2-Brush butternut squash steaks with olive oil and sprinkle with salt.

3-Place on a lubed heating sheet and prepare until delicate when punctured with a fork.

4-Set aside.

Make the Chive Yogurt Spread:

1-Whisk together greek yogurt, lemon squeeze and sugar.

2-Add cleaved chives and cilantro and let sit for in any event 15 minutes before utilizing.

Collect the Sandwich:

1-Toast bun and crush a large portion of an avocado into one half and hit it with a spot of salt.

2-Add beets, grows, butternut squash steaks.

3-On the other bit of toasted bread, smear on 1/2 tbsp of the chive cilantro yogurt spread and spot over the sandwich.

4-Serve and appreciate!