This caramelized onion kabocha sandwich is a year round favorite! Pumpkin 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.
oh so good.
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- ½ 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 °F.
- 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 (¼ 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 kabocha at 375 °F 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, caramelize the onion: cut the peeled onion in half, then slice to your desired thickness.
- In a large skillet over medium-low heat, heat olive oil. Add onion, stirring to coat. Cook on medium low heat.
- After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes. Keep heat low, and add water as needed, to keep onions from drying out. Cook for 30 minutes or more, to a rich caramel color.
- 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.
dairy, egg, soy and gluten free, vegan recipe
Amount Per Serving: Calories: 660Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 157mgCarbohydrates: 44gFiber: 19gSugar: 8gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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