Roasted Pumpkin Sandwich
Pumpkin is the star of fall, so why not let it shine! Whether you buy a pumpkin just for this sandwich, or you’re using up leftovers from a pumpkin-carving session, you’re in for a treat. This sandwich is perfect for lunch or dinner.
I N G R E D I E N T S :
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8 slices bread of choice
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1 lb pumpkin, peeled, deseeded and sliced into 1cm slices
- 2 tbsp of Rocky Mountain Olive Oil Harissa Infused Olive Oil
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2 oz low-fat feta cheese, crumbled
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1 small red pepper, cored, deseeded and sliced into 1 cm strips
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2 cups arugula
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2 tbsp extra virgin olive oil
I N S T R U C T I O N S :
- Preheat oven to 350°F.
- Place pumpkin onto roasting pan and drizzle Harissa Infused Olive Oil over it. Bake for 30-35 minutes until tender and pumpkin begins to caramelize.
- While pumpkin is roasting, heat a frying pan and add red pepper, sauté on medium heat for 12-15 minutes until tender. Set aside.
- Once pumpkin is cooked, assemble your sandwiches, layering hummus, pumpkin, feta, red pepper and arugula equally between the four slices of bread. Then place the other 4 slices of bread on top to complete the sandwich. Serve warm or cold.
