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Roasted Squash Sandwich

Roasted Squash Sandwich


Turano Rustic Rye (toasted)
1 large Delicata Squash
2 large Shallots
Olive Oil
Chili Powder
Salt to taste
Black Pepper to taste
8 oz. of Black Beans
½ cup of Red Cabbage (thinly sliced)
Banana Peppers
Avocado (sliced)
Cilantro leaves (for serving)


Preheat oven to 450°.
Toss squash, shallots, 1 tbsp. oil, and 1 tsp. chili powder on a rimmed baking sheet and roast until squash is browned and tender.
Meanwhile, combine beans and their liquid with remaining 3 tbsp. oil and 2 tsp. chili powder in a medium skillet; bring to a boil over medium-high heat. Smash beans with a potato smasher, meat pounder, large spoon, or whatever you’ve got handy until mixture is all nicely smashed and smooth.
Continue to cook until the mixture is creamy.
Spread bean mixture onto toast.
Toss cabbage with 2 tbsp. of banana pepper brine in a medium bowl.
Pile on cabbage, avocado, salsa, and cilantro over bean mixture.
Top with squash mixture and banana peppers.

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