caramelized onion kabocha sandwich with garlic and avocado

by Kristina Sloggett

in Dinner,Gluten Free,Meatless Monday,recipes,Vegan

caramelized onion kabocha sandwich with garlic and avocado

My love of kabocha continues. and I keep finding new things to do with it. I think I ate this sandwich every day for a week. Yep, probably went through … six kabocha in five days?

Last night I was out of sandwich rolls so I made a kabocha rice bowl with all of these ingredients.

After several weeks of bummer avocados, I had one good one. I am not yet certain my luck will hold, but I love avocados so much that I do keep trying. Any good avocados where you are? The avocado bin is probably the place where I spend the most time during my shopping trips lately – and now that I have had a good one, I will pick over each one, obsessing even more. *sigh*

So ready for spring. In the meantime, these are my winter comfort food flavors.

caramelized onion kabocha sandwich

caramelized onion kabocha sandwich with garlic and avocado

YIELD: two sandwiches

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1/2 kabocha squash*, scrubbed
3-4 tablespoons coconut oil
sea salt and pepper
1 small sweet onion
2 sandwich rolls / bread
2 tablespoons Roasted Garlic Mayonnaise
1 avocado, peeled, seeded and sliced

*I roasted the whole kabocha – making the other half portion into buffalo celery ranch fries

INSTRUCTIONS:

Preheat oven to 375.

Cut squash in half at stem. Remove stem, seeds and innards, bottom core. Cut each half into half again, and positioning each segment on one flat side, carefully slice into thin uniform slices (1/4 inch or so). Brush with 1-2 tablespoons coconut oil, arrange in a single layer on prepared (foil, parchment) baking sheets. Season with salt and pepper. Bake at 375 for 20 minutes.

Remove from oven, flip each slice to other side, return to oven for another 15-17 minutes or until crispy and golden brown.

While kabocha bakes, peel onion and dice onion. Heat remaining 1-2 tablespoons coconut oil in skillet, adding onion and sea salt. Cook on low heat for 25-30 minutes, stirring often.

Prepare sandwiches: split rolls, spread Roasted Garlic Mayo on each slice. Stack one half avocado on each bottom half, followed by several warm slices of roasted kabocha. Top with hot caramelized onions and top half of roll.

Enjoy.

roasted kabocha sandwich

oh so good.

 

I shared this recipe with Healthy Vegan Fridays and Meatless Monday A to Z.

 

 

{ 15 comments… read them below or add one }

1 Sarena (The Non-Dairy Queen) March 3, 2014 at 5:43 am

Caramelized onions and kabocha were made for each other, right?! This sandwich looks amazing! Glad to know I’m not the only one that’s continuing the kobacha obsession…

Reply

2 Kristina Sloggett March 3, 2014 at 9:17 am

they ARE made for each other! and … yes, you have a kabocha accomplice in me – THREE of them on my counter right now, and that feels like TOO FEW! :)

Reply

3 Heather (Where's the Beach) March 3, 2014 at 7:17 am

Oh my word – that looks fantastic and perfect on so many levels. Love caramelized (though I can’t ever spell that word) onions and love kabocha. Match made in heaven (or the kitchen) ;-)

Reply

4 Kristina Sloggett March 3, 2014 at 9:16 am

seriously. just SO good.

Reply

5 Jolene March 3, 2014 at 8:00 am

holy kabocha NIRVANA! I may drooled all over my keyboard.

Reply

6 Kristina Sloggett March 3, 2014 at 9:16 am

I know. looking at this again now, I want one for breakfast.

Reply

7 ameyfm March 3, 2014 at 8:38 am

yes!!! this looks and sounds so delicious! I love the idea of rice-bowling it too. Butternut used to be my favorite winter squash (and I still like it), but once I discovered kabocha, I definitely switched allegiances!

Reply

8 Kristina Sloggett March 3, 2014 at 9:15 am

agreed Amey, I still like the butternut but I go for kabocha so much more these days!

Reply

9 Laura @ Sprint 2 the Table March 3, 2014 at 9:05 am

Kabocha perfection! Just add PB and I’m all in. ;)

Reply

10 Kristina Sloggett March 3, 2014 at 9:15 am

oooh, that DOES sound good…

Reply

11 Gwen @simplyhealthyfam@gmail.com March 3, 2014 at 12:50 pm

Fantastic idea! I’d could eat this all week too! Deconstructed, it’s perfect to bring to work ;p

Reply

12 jstew52 March 3, 2014 at 1:46 pm

Don’t be jealous – I get perfect avo’s in CA all the time!

Reply

13 Heather @ Better With Veggies March 4, 2014 at 10:53 am

Oh WOW this looks amazing – what a great use of kabocha!!

Reply

14 Eileen March 4, 2014 at 3:01 pm

I really have not had enough squash of any form this winter! (Or “winter” as it has been here–which is probably also why I haven’t been eating squash.) This sounds so amazing, especially with the garlic. I might have to actually roast a head of garlic and use a couple cloves in place of mayo to make this ultra-pungent!

Reply

15 Azlu March 10, 2014 at 2:49 am

Lovely for the eyes, good for the mouth!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: