A sandwich to squash all other sandwiches


A sandwich to squash all other sandwiches

And for the final 3 ways in 3 days I give you the perfect leftovers plan. If you’re like me and ever feel like everyone else’s sandwich at lunch is better than yours then continue reading. Roasted squash is firm enough to hold its own, soft enough to bite into, tasty enough to where I literally did not add any seasoning, and great for you! I mean it practically has a halo on top of it. I went for a breakfast vibe, but I promise this will transform any sandwich and will really go with any combo your heart desires:

-roasted squash, turkey, and cranberries (think thanksgiving)

-roasted squash, egg and cheese

-roasted squash, peanut butter and jelly (don’t knock it till you try it! The squash will really take on any flavor profile it’s paired with)

-roasted squash, goat cheese, and any other vegetables you can pile on there

Servings: 1


  • Bread
  • ½ Roasted squash
  • Egg


  • Use the remaining half of your squash from last night’s “squash and cheese” or crack open a brand new one and get that baby roasted:
    • Preheat oven to 400 and spray a baking sheet
    • Cut your acorn squash in half and remove the seeds (go bake those babies)
    • Place squash face down on baking sheet and bake for 40 minutes
    • Remove from oven and let cool
  • Cut as many rounds off of a half as sandwiches you are making (for clarification: these cuts will be parallel to your cut you made to halve the squash)
  • Remove skin and place on top of your bread
  • Cook your egg as you would like to any other ingredients and pile it all on top