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  • Writer's pictureSharanya Raghunath

Perfect Fall Sandwich

The 2020 fall festival calendar has been a hoot. Between the Indian and American holidays, my stomach doesn’t know what to eat and my brain can’t decide what to post.

This sandwich has all the healthy and tasty characters of Thanksgiving sides. This was such a hit and I will definitely be making these again.


Butternut squash (remove the skin and cut into 1 inch rounds. I used 1/4 of a large squash)

1 Medium Beet cut into 1 inch rounds

A handful of Kale, stems removed

Dijon Mustard (Maille is my favorite)

Sharp Cheddar Cheese

Feta cheese crumbles

Sliced heirloom tomatoes

Spices: 1/2 Tsp each of cumin powder and coriander powder)



Multi Grain bread (I’d recommend picking up something made locally. This is the November bread from Harmon's, if you live in Utah)

Good quality Olive oil


  1. Preheat the oven to 375 F.

  2. On a baking sheet lay out the butternut squash and the beets. Drizzle some olive oil. Sprinkle the beets with salt and pepper. Sprinkle the squash with salt, pepper, cumin, and coriander powder.

  3. Bake the squash and the beets for 15-20 mins. The squash needed more time. It should get slightly golden brown.

  4. For the kale, I would recommend air frying. Massage the kale with some olive oil and sprinkle salt and pepper. Air fry at 375 for 3-5 mins. If you don’t have an air fryer, you can sauté it or bake it.

  5. Head over to my stories to checkout how I assembled this sandwich.

Toast the sandwich on a griddle to melt the cheese or you can enjoy it as is. If you made this recipe, tag me on Instagram.

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