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Rustic Roasted Pumpkin Sandwich

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  • 8 ounces (225 g) sliced fresh pumpkin or butternut squash
  • 3 Tbsp. (45 mL) Hellmann's® Vegan
  • 1/2 cup (125 mL) halved cherry tomatoes or grape tomatoes
  • 4 slices sour dough bread, grilled or toasted
  • 1 1/2 cups (375 mL) baby arugula
  • 3 Tbsp. (45 mL) toasted pumpkin seeds

Nutritional information

 

Amount per serving

Calories310
Total Fat12g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium550mg
Total Carbs42g
Dietary Fiber2g
Sugars9g
Protein12g
Vitamin D0mcg
Calcium120mg
Iron5mg
Potassium640mg
  • 1 HEAT oven to 425°F (220° C.). Toss squash with 1 Tbsp. (15 mL) Hellmann's® Vegan on baking sheet. Season, if desired, with salt and pepper.
  • 2 ROAST 20 minutes. Remove from oven and turn squash. Add tomatoes. Return to oven and roast 10 to 15 minutes until tomatoes are softened and squash is golden and tender.
  • 3 SPREAD bread with remaining Hellmann's® Vegan. Evenly top 2 slices with squash, tomatoes and arugula. Evenly sprinkle with pumpkin seeds, then top with remaining bread.