Vegan Fall Butternut Squash and White Bean Sandwich
Fall is here and I am so obsessed with all of the delicious fall produce. Butternut squash is one of my favorites and it has been making many appearances in my recipes. This Vegan Fall Butternut Squash and White Bean Sandwich is my latest butternut squash recipe and it is so good.
Let's get into the recipe.
This vegan fall sandwich is
- healthy for you
- easy to make
- perfect for dinner or lunch
- flavorful and packed with veggies, protein and fiber
What do I need to make a vegan fall butternut squash and white bean sandwich?
- butternut squash
- white beans
- rosemary
- thyme
- salt
- paprika
- black pepper
- garlic powder
- oil
- vegan yogurt
- bell pepper
- olive oil
- lemon
- salt
- black pepper
- bread of choice
How do I make a vegan butternut squash and white bean sandwich?
- Toss squash and white beans in spices and oil. Bake for 30 minutes.
- Toss together beans and squash with all remaining ingredients.
- Add filling to toasted bread and serve.
Other vegan sandwich recipes to try
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Ingredients
Scale
This makes enough for 2-3 sandwiches
Roasted butternut squash and white beans
- 1 small butternut squash - cubed
- 1 can white beans - drained and patted dry
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp oil
Other filling ingredients
- 1 cup parsley - finely chopped
- 1 green bell pepper - finely chopped
- 1/2 cup vegan or greek yogurt (can sub mayo)
- 1/4 cup olive oil
- juice from 1 lemon
- salt to taste
- black pepper to taste
+ toasted bread of choice (I like sourdough)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Add butternut squash and white beans to a sheet pan lined with parchment paper. Toss with rosemary, thyme, paprika, salt, paprika, black pepper, garlic powder and oil. Bake for 30-35 minutes.
- Add cooked squash and white beans to a bowl. Toss with other filling ingredients until fully combined.
- Add filling to toasted bread and serve.