Butternut Squash Sandwich Recipe
Ingredients
| Butternut squash | 1 Small | |
| 4 whole blanched almonds | ||
| 1/4 cup plain lowfat yogurt | ||
| Peanut butter | 2 Teaspoon | |
| 1 scallion, trimmed and chopped | ||
| Salt | 1 Pinch | |
| Four 1/2-inch-thick slices dense whole-wheat bread | ||
| 2 large Romaine lettuce leaves, torn into bite-size pieces | ||
| Tomato | 1 Small, sliced | |
| Alfalfa sprouts | 1 Ounce | |
Directions
1. Preheat the oven to 375°.
2. Line a baking sheet with aluminum foil.
3. Using a large, heavy knife, carefully halve the squash. Place the squash halves cut side down on the baking sheet and bake 25 minutes, or until the flesh is tender when pierced with a knife. Remove the squash from the oven and set aside to cool.
4. Meanwhile, place the almonds in a small skillet and toast them over medium-high heat 2 to 3 minutes, or until golden, tossing them frequently to prevent scorching.
5. For the dressing, place the almonds in a food processor or blender, (if using a blender, coarsely chop the almonds first) and process until pureed. Add the yogurt, peanut butter, scallion and salt, and process until blended; set aside.
6. When the squash is cool enough to handle, remove and discard the seeds and stringy membranes. Peel one squash half and cut it lengthwise into four 1/4-inch-thick slices. Dip the squash slices in the dressing and set aside.
7. Toast the bread and spread each piece with 1 tablespoon of dressing. Layer the Romaine, tomato, squash and sprouts on 2 pieces of toast and top with the remaining dressing.
2. Line a baking sheet with aluminum foil.
3. Using a large, heavy knife, carefully halve the squash. Place the squash halves cut side down on the baking sheet and bake 25 minutes, or until the flesh is tender when pierced with a knife. Remove the squash from the oven and set aside to cool.
4. Meanwhile, place the almonds in a small skillet and toast them over medium-high heat 2 to 3 minutes, or until golden, tossing them frequently to prevent scorching.
5. For the dressing, place the almonds in a food processor or blender, (if using a blender, coarsely chop the almonds first) and process until pureed. Add the yogurt, peanut butter, scallion and salt, and process until blended; set aside.
6. When the squash is cool enough to handle, remove and discard the seeds and stringy membranes. Peel one squash half and cut it lengthwise into four 1/4-inch-thick slices. Dip the squash slices in the dressing and set aside.
7. Toast the bread and spread each piece with 1 tablespoon of dressing. Layer the Romaine, tomato, squash and sprouts on 2 pieces of toast and top with the remaining dressing.
Chef
