Caramelized Onion Kabocha Sandwich with Garlic and Avocado

Caramelized Onion Kabocha Sandwich with Garlic and Avocado

Caramelized Onion Kabocha Sandwich with Garlic and Avocado – everyone’s new favorite squash sandwiched with sweet caramelized onions, creamy cool avocado, and roasted garlic mayo – Mmm…


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


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


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.


Caramelized Kabocha Sandwich

oh so good.






    • Kristina Sloggett says

      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! :)

  1. says

    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!

  2. says

    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!

  3. says

    This one time, I ate an entire kabocha in one night roasted in olive oil, garlic and sea salt. IT was awesome…until 2 hours later and I looked like a pregnant man.

    Who wudda thought to sandwich it? You genius, you.


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