Videhis VeggieTable

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Roasted Butternut Cream Cheese Sandwiches

How about a palate pleasing, visually appealing sandwich…You may use any type of bread that you like.  You may even omit the bread completely and opt for a gluten free, grain free or low carb alternative by wrapping the filling in some cool buttery or crisp lettuce.


Preparation: 10-15 minutes      Baking time: 15 – 20 minutes    Makes:  4 to 5 sandwiches


1 small butternut (500g)

Glug of olive oil

½ tsp (2.5ml) coriander powder

¼ tsp (1.25ml) cumin powder

½ tsp (2.5ml) turmeric powder

½ tsp (2.5ml) chilli powder (medium or hot)

½ tsp (2.5ml) salt (adjust accordingly)

1 small loaf Rye Bread or seeded loaf bread

Small butter lettuce

Few mint leaves finely sliced

15-20 mini Italian tomatoes – halved

2 – 3 green chillies finely sliced

Let’s  Bake 🙂 

Preheat oven at 200 C

Wash and slice the butternut into half.  Remove the seeds with a spoon.  Thinly slice the butternut into 1 cm strips across the width, creating half moonlike shapes.  Use a sharp knife and remove the peel.

Toss the butternut into a bowl.

Add a glug of olive oil, the coriander powder, cumin powder, turmeric powder, chilli powder and salt.  Give it a good toss.  Spread it out onto a lightly oiled oven tray and bake for 15-20 minutes, turning once.  Bake until soft and lightly charred.

Slice the bread to desired thickness.

Add a layer of lettuce and some chopped mint leaves

Pile on a good layer of butternut

Spread on a good amount of cream cheese

Top with tomatoes and sliced chillies

Cover with another slice of bread

Cool tip: 

  • add a spread of cream cheese as a layer of butter before adding the lettuce as well as a good dollop at the end.
  • Makes a perfect palate pleasing and visually appealing tartine (serve as an open sandwich)

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