Healthy Butternut Squash + Goat Cheese Sandwich
Butternut squash is beautifully nutty with a soft chewiness that almost melts in one’s mouth. It is decadent when served fresh but also holds up quite well, leftover. This recipe calls for 20 oz of butternut squash. Here are some ideas of how to repurpose these leftovers for lunch and dinner:
- Add to soup
- Make a pizza
- Add to a salad
- Add it to ravioli
- More sandwiches
- Blend and make it into a sauce
- Make butternut squash, black bean & goat cheese tacos
- And so much more! Comment below about how you’ve repurposed butternut squash.
Healthy Butternut Squash + Goat Cheese Sandwich
This meal can be enjoyed hot or cold. This makes it the perfect toast or sandwich for breakfast/lunch/dinner/leftovers.
Ingredients
- 20 oz butternut squash I buy peeled & cut from Trader Joe’s and repurpose the leftovers
- 1 drizzle olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 pinch pepper
- 1/2 tbsp goat cheese more or less to taste
- 1 piece multigrain sourdough bread
- 1 sprinkle parsley optional
- 1 tsp shaved raw almonds optional
- 1 drizzle honey or balsamic glaze optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Put the cut & peeled butternut squash onto a baking sheet or dish. Drizzle olive oil and add salt, pepper & garlic powder. Mix & place into the oven. Cook for about 25-35 minutes. (I like some browning on my squash so I leave mine in for a bit longer)
- Once the butternut squash is done, take out of the oven and let cool for a few minutes. While that is cooling, toast the multigrain bread.
- Once the bread is toasted, spread the goat cheese. Place your desired amount of butternut squash on the toast and add the optional additions (if you’d like). Top it off with another piece of toast to turn this open-faced sammy into the classic. Enjoy!