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Fall Squash Sandwich on Pumpkin Spice Bagel | The Kitchen Paper

Fall Squash Sandwich on Pumpkin Spice Bagel

  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

This sandwich uses pumpkin spice bagels to house a myriad of fall vegetables, plus rosemary goat cheese and bacon! It’s filling, full of protein, fiber, vegetables, and very very tasty.


Ingredients


Instructions

  1. Preheat the oven to 400F.
  2. Slice the delicata squash in half lengthwise. Scoop out the seeds, coat lightly with olive oil, salt, & pepper, and roast on a baking sheet for 25-35 minutes, or until fork-tender. When done, cut into chunks as wide as the bagels.
  3. At the same time, cut the zucchini into thin strips, coat lightly with olive oil, salt, & pepper, and roast on a baking sheet for 15-25 minutes, or until fork-tender.
  4. While the squash are cooking, prepare the other components. If you need to cook your bacon or caramelize your onions, do so.
  5. Mix together the rosemary and chevre. I used a food processor to achieve a super creamy texture — you could just use a fork if you want.
  6. When the squash are cooked, assemble your sandwiches. Between two halves of Dave’s Killer Bread Pumpkin Spice Madness Bagels layer a generous slather of rosemary chevre, bacon, delicata, zucchini, and a handful of microgreens.
  7. Eat immediately.