Roasted Squash and Pear Sandwiches
such as basil, spinach, baby kale, spring mix, or arugula
Preheat oven to 425.
Peel butternut squash and slice the neck of the squash into 1/2” slices.
Line a baking sheet with parchment paper or coat with cooking spray. Toss squash slices with olive oil, salt, and pepper.
Roast until tender and brown, about 35 minutes. Let cool for 15 minutes.
Combine mayo and miso paste in a small bowl. Spread ¼ of mayo mixture on four slices of bread.
Layer roasted squash slices, pear, red onion, and greens on four slices of bread. Top each sandwich with another slice of bread.
Inspired by Food Network Magazine, 50 Sandwiches, September 2017.
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