A New Take on Leftovers: Roasted Veggie Hummus Sandwich

It is officially Autumn! This is my favorite season.
I love the short sleeve days and light sweater nights. Yes, I miss the longer days, but I appreciate that the night sky is so clear that you can star gaze earlier.

Food-wise, what I used love about this season was soup. Soup has always been my backup meal: got leftovers? Throw ’em in a pot with broth and a dash of cayenne pepper, and you’ve got soup. This season, I’ve vowed to develop new backup meals. I’m not saying I’m giving up on soup altogether, but change is good, right?

I’m starting with leftovers and sandwiches. Actually, leftovers as sandwiches.
I like this recipe because:
  1. It practically begs you to use your flavor imagination (spices) along with most of your leftover vegetables.
  2. It employs variations on hummus (basically chickpeas, tahini and spices mashed into a spread with olive oil), making it a most delicious and healthy meal.
  3. You can eat it with your hands (translation: fewer dishes & utensils to wash).

win. win. and win.

 
Ingredients
  • 1 medium (2 cups) roasted Butternut Squash. Again, this is a “use your imagination” recipe, so practically any veggie that can be broiled or roasted will due.
  • Seasoning to taste. Don’t you hate when recipes say that? Well, I defend my position,, this time, because it really depends on what veggies you use, and what you feel like tasting. Since I couldn’t decide how to season the squash, I decided to make two sandwiches; one using McCormick’s Grill Mates Montreal Steak seasoning mix (25% less sodium), and the other using Thai Kitchen’s Red Curry Paste. Vastly different flavors. Imagination!
    * Okay, okay –  I used about 2 teaspoons of seasoning.
  • 1/4 cup  + 1 tablespoon olive oil
  • 1 loaf whole wheat french bread. I recommend you give the whole wheat a try, because its sweetness added a nice layer of flavor to the squash.
  • sauteed or grilled onions, mushrooms and bell peppers, if desired
  • dark leafy greens (chard, kale, spinach) if desired
  • sliced cucumber, if desired

Directions  (if squash isn’t already roasted or broiled)

  1. Preheat oven to 400. Cut the squash in half, lengthwise. Scoop out the seeds and discard them. Cut the squash into cubes, no need to peel. Note: I cut my squash into medallions, but that got a bit rough on my wrists.
  2. Drizzle squash with 1 tablespoon oil, and toss to coat. Place squash in a single layer on a baking sheet,
  3. Turning occasionally, roast until squash is tender and golden brown, about 30 minutes. Let cool.
  4. Put the squash, olive oil and seasonings into a food processor. Blend until the mixture is smooth. Check seasonings, and adjust to taste.
If the vegetables are already cooked, proceed to step 4
Build your sandwich
  • Slice french bread lengthwise
  • Spread the squash hummus on the bottom slice of bread.
  • Layer sauteed mushrooms, onions and peppers
  • Layer leafy greens, cucumbers and tomatoes
  • Add top slice of bread
  • Cut loaf into 4 to 6 pieces.
Enjoy!
Notes: I found the squash hummus to be fairly dense and satisfying, so we cut it into smaller portions. I also discovered that using mayo on the top slice (in picture above) was unnecessary.
 – Amy
Images courtesy of  MLCousin
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