Pumpkin Sandwich

This Roasted Pumpkin Sandwich is absolutely packed full of flavour. The easiest and most delicious way to use up leftover pumpkin!

Whether you buy a pumpkin just for this sandwich, or you’re using up leftovers from a pumpkin-carving session, you’re in for a treat. This sandwich is perfect for lunch whatever the weather. Follow me…

Roasted Pumpkin

What kind of pumpkin to use?

Here I use a mini pumpkin squash, but most varieties of squash/pumpkin will work just fine! You can use leftovers from a large pumpkin or even buy pre-sliced pumpkin.

As the pumpkin is the star of the show we want to do everything we can to allow it to shine. The very first thing you can do is opt to roast the pumpkin. By roasting pumpkin (as opposed to boiling/steaming) you intensify the flavour, where the edges lightly char and add a very light smoky flavour. It’s also an opportunity to add in a few extra goodies for the pumpkin to roast in. Here’s what I use:

• Olive Oil
• Honey
• Garlic Powder
• Cayenne Pepper
• Salt & Pepper

Whilst you can just roast your pumpkin olive oil, salt & pepper, I do recommend the extra goodies for an added bonus flavour. You get a gorgeous balance of sweet, salty and spicy which really brings out the best in the pumpkin.

Process shots: add pumpkin and seasoning to tray (photo 1), combine (photo 2), roast until soft/lightly charred (photo 3).

Pumpkin Sandwich

Alrighty, pumpkin roasted, let’s talk sandwich fillings. For me, this is the ultimate pumpkin sandwich combo:

• Hummus
• Pine Nuts
• Feta
• Rocket/Arugula
• Red Onion

This is a team effort so I highly recommend adding them all.

To toast or not to toast?

I usually judge toasting the bread on the texture of the pumpkin. If it’s nice and soft, I’ll usually toast the bread, just to counter the texture. If the pumpkin comes out slightly crispy & caramelized I’ll keep the bread un-toasted. Either way won’t make a huge difference.

Added Moisture

Depending on how much hummus you put in, this sandwich is on the slightly dryer side of life. To counter that you can toss the arugula/rocket with a squeeze of lemon juice and a drizzle of extra virgin olive oil. This will also add an extra layer of flavour!

Serving a Pumpkin Sandwich

This is best served fresh, but you can make ahead of time if you wish. Just be aware depending on how much the pumpkin caramelizes it may be slightly chewy once rested. If you are making ahead of time make sure you allow the pumpkin to completely cool before stacking the sandwich, otherwise it’ll steam the inside and turn in soggy.

• Crisp/Chip Recommendation: I absolutely love Walker’s Balsamic Vinegar and Caramelized Onion crisps with this sandwich! Failing that I recommend any variety of salt and vinegar. The acidity works nicely with the hint of sweet, salt and spiciness of the pumpkin.
• Side Recommendation: Crispy and Creamy Coleslaw goes nicely!

Alrighty, let’s tuck into the full recipe for this pumpkin sandwich shall we?!

How to make a Pumpkin Sandwich (Full Recipe & Video)

Pumpkin Sandwich

This Roasted Pumpkin Sandwich is absolutely packed full of flavour. The easiest and most delicious way to use up leftover pumpkin!

5 from 5 votes

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Course: lunch

Cuisine: Universal

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings (click & slide): 4 sandwiches

Calories per serving: 330kcal

Author: Chris

Cost per serving: $3 / $4

Equipment

• Large Baking Tray & Spatula/Turner
• Peeler (for pumpkin)
• Sharp Knife & Chopping Board

Ingredients

Roasted Pumpkin

• 1x 2lb/1kg Mini Pumpkin Squash (see notes)
• 2 tbsp Olive Oil
• 2 tsp Honey
• 1/4 tsp EACH: Garlic Powder, Salt (or to taste)
• 1/8 tsp EACH: Cayenne Pepper, Black Pepper (or to taste)

Pumpkin Sandwich

• 8 thin-medium slices of Bread of Choice (optionally toasted)
• 1 lightly packed cup Rocket/Arugula (see notes)
• 1/3 cup / 40g Feta, crumbled
• 4 heaped tbsp Hummus
• 2 tbsp Pine Nuts (optionally toasted)
• 1 small Red Onion, finely sliced

Instructions

• Prep Pumpkin: Quarter the pumpkin with a sharp knife then gut out the seeds with a spoon. Peel the skins, then slice each quarter into wedges. Depending on size you should get 4 wedges per quarter.
• Roast: On a large baking tray combine pumpkin with olive oil, honey, garlic powder, cayenne pepper and salt & pepper. Roast in the oven at 200C/390F for 25-30mins, or until very lightly charred and soft through the centre. Timings with depend on size and thickness of pumpkin wedges so just be vigilant.
• Sandwich: Spread 1 heaped tbsp hummus over one slice of bread. Top with 1/2 tbsp pine nuts and a few pinches of crumbled feta. Top with rocket/arugula then add onion slices. Lay over pumpkin wedges (approx 4 per sandwich) then finish with a second slice of bread. Enjoy!

Quick Demo

Notes

a) Pumpkin - You can use pre-sliced pumpkin if you want, it works out to be approx 1lb/500g once the pumpkin is peeled/gutted. You can simply roast the pumpkin in olive oil and s&p, but I do recommend the extra goodies for some bonus flavour!

b) Rocket/Arugula - If you want to spruce up this sandwich further consider tossing the rocket/arugula in a squeeze of lemon juice and a drizzle of extra virgin olive oil. This will not only add flavour, but will also add a bit of moisture.

c) Toasted Pine Nuts - Just add them to a dry pan over low heat and gently fry until they become very lightly charred and fragrant. Careful, they burn very quickly!

d) Calories - per sandwich:

Your Private Notes:

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Nutrition:

Nutrition Facts

Pumpkin Sandwich

Amount Per Serving

Calories 330 Calories from Fat 112

% Daily Value*

Fat 12.44g19%

Saturated Fat 3.316g21%

Trans Fat 0.014g

Polyunsaturated Fat 1.929g

Monounsaturated Fat 6.511g

Cholesterol 11mg4%

Sodium 503mg22%

Potassium 1006mg29%

Carbohydrates 49.53g17%

Fiber 5.8g24%

Sugar 12.06g13%

Protein 8.75g18%

Vitamin A 3611IU72%

Vitamin C 34mg41%

Calcium 208mg21%

Iron 3.38mg19%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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