Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash stuffed into crusty bread with a creamy white bean and balsamic spread, topped with crispy breadcrumbs and arugula. It's a sweet and savory vegetarian sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb. butternut squash (cut into 1 inch cubes (about 4 cups))
- 1 onion (sliced)
- 1 tbsp. olive oil
- 1 tsp. maple syrup
- 2 tbsp. panko breadcrumbs
- salt to taste
- 1-14 oz. can cannellini beans (drained and rinsed)
- 2 tbsp. good balsamic vinegar
- 1 1/2 tsp. olive oil
- 1 garlic clove
- 1/4 tsp. salt
- 4 slices good sandwich bread (optionally toasted)
- arugula (baby spinach or sprouts)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1315mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1473mg
- Calcium
- 425mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.