This caramelized onion kabocha sandwich is a year round favorite! Pumpkin sandwiched with sweet caramelized onions, creamy cool avocado, and roasted garlic mayo - Mmm...
recipe originally published March 3, 2014
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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Caramelized Onion Kabocha Sandwich
The epitome of comfort food, this sandwich has layers of flavor and texture!
Ingredients
- 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
Instructions
- 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. See: How To Caramelize Onion
- 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.
Notes
dairy, egg, soy and gluten free, vegan recipe
Nutrition Information:
Yield:
2Serving Size:
1Amount 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.
about Kristina:
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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Azlu says
Lovely for the eyes, good for the mouth!
Eileen 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!
Heather @ Better With Veggies says
Oh WOW this looks amazing - what a great use of kabocha!!
jstew52 says
Don't be jealous - I get perfect avo's in CA all the time!
Gwen @[email protected] says
Fantastic idea! I'd could eat this all week too! Deconstructed, it's perfect to bring to work ;p
Laura @ Sprint 2 the Table says
Kabocha perfection! Just add PB and I'm all in. 😉
Kristina Sloggett says
oooh, that DOES sound good...
ameyfm 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!
Kristina Sloggett says
agreed Amey, I still like the butternut but I go for kabocha so much more these days!
Jolene says
holy kabocha NIRVANA! I may drooled all over my keyboard.
Kristina Sloggett says
I know. looking at this again now, I want one for breakfast.
Heather (Where's the Beach) says
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) 😉
Kristina Sloggett says
seriously. just SO good.
Sarena (The Non-Dairy Queen) says
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...
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! 🙂