A few weeks ago, I shared the soup that gave me a newfound appreciation for butternut squash. Today, I’m sharing yet another version of my turkey sandwich, inspired by leftover squash puree (from our Black Bean and Butternut Squash Tacos) and sheer curiosity of what else I could use that puree for! This sandwich features olive tapenade, spinach and butternut squash puree – in addition to my regular sandwich staples: whole wheat sandwich thin, turkey and Maple Grove Balsamic Dressing. What are some creations you’ve made for weekday lunches?
- After bread is toasted put a few spoonfuls of butternut squash puree on bottom, spread 1 plastic spoonful of dressing on top, follow with turkey
- Spread 1tsp of olive tapenade on top of bread followed by spinach