Roasted Squash Sandwich

Butternut squash and pickled beets come together on Mikey’s Gluten-Free English Muffins for the perfect vegetarian sandwich. This a good sandwich to pair with your favorite soup this fall.

Ingredients:

• ½ a butternut squash, peeled and sliced
• ¼ cup orange juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon spicy brown mustard
• 1 large splash Tabasco sauce
• Salt and pepper to taste
• 1 box Mikey’s Gluten-Free Original English Muffins
• 1 avocado, sliced
• 4 tablespoons onion and chive cream cheese or plant-based cream cheese
• ½ cup alfalfa sprouts
• 1 cup jarred pickled beets, sliced thin

Instructions:

1. Heat oven to 350 F.
2. In a bowl, toss squash with orange juice, oil, mustard, Tabasco, salt and pepper.
3. Place squash on a baking sheet in a single layer. Bake 30-35 minutes until soft and tender.
4. Toast English muffins according to the package directions.
5. In a small bowl, mash the avocado with a fork and spread onto ½ of each muffin.
6. Spread cream cheese onto the remaining half of each muffin.
7. Layer squash, sprouts, and beets on top of avocado. Close sandwiches with tops. Serve.