Open-Faced Roasted Squash Sandwich

basics vegetarian sandwich squash shallot bean cabbage bread avocado salsa cilantro

Rick Martinez

4 servings

Source

Ingredients

1 large delicata squash, halved, seeded, sliced ½ inch thick

4 large shallots, cut into ½-inch pieces

6 tablespoons olive oil, divided

1 tablespoon plus 1 teaspoon chili powder, divided

Kosher salt, freshly ground pepper

1 15-ounce can black beans

¼ head of red cabbage, thinly sliced

8 slices whole wheat bread, toasted

Pickled peppers and their brine, sliced avocado, salsa, and cilantro leaves (for serving)

Method

Real Talk: If you can’t find delicata squash, which you can identify by its long oblong shape, pale yellow skin, and distinctive green stripes, that’s totally fine. Acorn or half of a butternut squash will work just great too. And here’s how to chop one up if you’ve never done it before.

Preheat oven to 450°. Toss squash, shallots, 3 Tbsp. oil, and 2 tsp. chili powder on a rimmed baking sheet and roast until squash is browned and tender, 15–20 minutes.

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 mixture is creamy, about 5 minutes.

Spread bean mixture onto toast. Toss cabbage with 2 Tbsp. pickled pepper brine in a medium bowl. Pile on cabbage, avocado, salsa, and cilantro over bean mixture. Top with squash mixture and pickled peppers.

Do Ahead: Squash can be roasted 1 day ahead; cover and chill. Bean mixture can be made 1 day ahead; cover and chill.