Description
A delicious and comforting Squash Sandwich featuring roasted butternut squash slices, sweet balsamic caramelized onions, and a creamy, stretchy homemade cashew mozzarella. This vegetarian recipe combines layers of flavor and texture on toasted bread, perfect for a satisfying lunch or light dinner.
Ingredients
Roasted Squash
- ½ butternut squash, sliced thin
- ½ tbsp coarse black pepper
- ½ tsp granulated garlic
- ½ tsp sea salt
- 1 tbsp olive oil
Balsamic Onions
- 1 medium onion, sliced thin
- ½ tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp cane sugar
Cashew Mozzarella
- ½ cup raw cashews (soaked for 15 min in boiling water)
- 1 cup fresh cool water
- 3 ½ tbsp tapioca starch (or tapioca flour)
- 1 tbsp lemon juice
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
Assembly
- 8 slices bread of your choice
- cranberry sauce (optional, use up your leftovers!)
Instructions
- Prepare Squash: Preheat your oven to 425°F and line two baking sheets with parchment paper or silicone mats. Peel and deseed the butternut squash, then slice it into ¼ inch thick circular or half-moon slices.
- Season and Roast Squash: Mix olive oil with coarse black pepper, granulated garlic, and sea salt. Dip the edges of each squash slice into the olive oil, then coat with the spice mixture. Arrange them on baking sheets and roast for 15-20 minutes until tender and slightly browned.
- Cook Balsamic Onions: Heat ½ tbsp olive oil in a skillet over medium heat. Add thinly sliced onions and cook until softened, about 5 minutes. Add balsamic vinegar and cane sugar, then cook for an additional 5-10 minutes until caramelized and sweet.
- Make Cashew Mozzarella: Drain soaked cashews and place in a blender with fresh water, tapioca starch, lemon juice, sea salt, garlic powder, and nutritional yeast. Blend until completely smooth. Pour the mixture into a small saucepan and cook over medium-low heat, stirring constantly for 5-8 minutes, until thick and stretchy.
- Assemble Sandwich: Toast the bread slices. Spread a generous layer of warm cashew mozzarella on each slice. Layer roasted squash slices on one slice of bread, top with caramelized onions, and drizzle cranberry sauce if desired. Close the sandwich and serve immediately.
Notes
- Soak cashews in boiling water for 15 minutes or cold water in the fridge for 4-8 hours to ensure smooth blending.
- Adjust the thickness of squash slices to prefer either softer layers (thicker slices) or crispier edges (thinner slices).
- Tapioca starch is essential for the stretchy texture of the cashew mozzarella; do not substitute with corn starch.
- If you do not have cranberry sauce, any tart fruit spread works well for added sweetness and contrast.
- You can prepare the balsamic onions ahead of time and reheat before sandwich assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Vegetarian American
