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Roasted Squash Sandwich

Roasted Squash Sandwich


• Turano Rustic Rye or Rustic Grains (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)
• Salsa
• 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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