Lentil & Butternut Squash Sandwich

Our friend Chef Ben Howe at Harvard University created this recipe during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 1
Serving Size: 1 sandwich

Ingredients

3 ounces Field Roast Lentil Sage Deli Slices
3/4 cup butternut squash, diced
1/4 teaspoon fresh thyme
1 tablespoon cranberry sauce
1 1/2 tablespoons hummus
1 cup baby kale
1 teaspoon galic, minced
2 slices multigrain bread
Salt, to taste
Pepper, to taste

Preparation

1. Toss squash with olive oil, salt, pepper, and fresh thyme. Roast until lightly browned and tender.
2. Sauté baby kale in olive oil with garlic, salt, and pepper.
3. Build sandwich: bread, hummus, roasted squash, Field Roast Lentil Sage Deli Slices, baby kale, cranberry sauce, and bread.
4. Toast sandwich on flat top until golden brown and crisp.

Nutrition information

Calories: 469 Total Fat: 9.5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 1059mg Carbohydrate: 58g Fiber: 13g Sugar:14g Protein: 38g