Cozy Butternut Apple Cranberry Sandwich for Fall Flavor

Delightful Butternut Apple Cranberry Sandwich combines roasted butternut squash, juicy apples, and creamy cheddar for an easy, hearty fall meal.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 2 sandwiches

Course: Snacks

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

1 medium Butternut Squash Substitute with pumpkin if needed.
2 tablespoons Extra-Virgin Olive Oil Melted coconut oil works as a substitute.
1 tablespoon Minced Rosemary Thyme or sage can be used in its place.
to taste Sea Salt
to taste Black Pepper

For the Pickled Cabbage

2 cups Shredded Red Cabbage Green cabbage can be swapped if desired.
1/4 cup Apple Cider Vinegar White wine vinegar serves as a good alternative.
2 tablespoons Maple Syrup Honey or agave syrup can be used as well.

For the Sandwich Assembly

4 slices Sliced Bread Opt for hearty grainy bread or gluten-free if preferred.
2 tablespoons Dijon Mustard Yellow mustard can be substituted if you like.
4 slices White Cheddar Cheese Vegan cheese is a great dairy-free alternative.
1 medium Apple (thinly sliced) Use sweet varieties like Fuji or Gala for best flavor.
1/4 cup Dried Cranberries Raisins can be used as a substitute.
1 handful Arugula Spinach can replace it for a milder flavor.
2 tablespoons Mayo Swap it with Greek yogurt for a healthier alternative.

Equipment

Oven
Baking Sheet
Mixing Bowl
Jar with Lid

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
Slice the butternut squash into 8 planks, season with olive oil, rosemary, salt, and pepper, and roast for 17 to 20 minutes.
Mix shredded red cabbage, apple cider vinegar, maple syrup, and a pinch of salt in a jar, and shake to combine. Let marinate for at least 10 minutes.
Spread Dijon mustard on one slice of bread, layer with cheddar, apple slices, roasted squash, marinated cabbage, dried cranberries, and arugula.
Spread mayo on the second slice of bread, press together, and slice the sandwich in half before serving.
Optionally, warm the sandwich in a skillet for a couple of minutes on each side before serving.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 54gProtein: 10gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 450mgPotassium: 400mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best flavor, store pickled cabbage separately and assemble sandwiches just before serving.

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