Caramelized Onion Kabocha Sandwich with Garlic and Avocado
Recipe type: sandwich
Serves: two sandwiches
dairy, egg, soy and gluten free, vegan
  • 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
  1. Preheat oven to 375.
  2. 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.
  3. Bake at 375 for 20 minutes.
  4. Remove from oven, flip each slice to other side, return to oven for another 15-17 minutes or until crispy and golden brown.
  5. 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.
  6. 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.
Recipe by spabettie at