Roasted Apple and Squash Sandwich

Roasted butternut squash and red onion, served on toasted Ancient Grain with melted mozzarella and green apple slaw.


  • 1 Red Onion, sliced laterally to ¼-inch
  • 1 (2 lb.) Butternut Squash (neck portion only), peeled and sliced laterally to (8) ½-inch
  • 2 Tbsp. Olive Oil 
  • Kosher Salt and Pepper 
  • 2 tsp. Fresh Thyme Leaves
Green Apple Slaw
  • 2 Green Apples, cut into matchsticks 
  • Juice of ½ Lemon 
  • 3 Tbsp. Olive Oil 
  • Kosher Salt and Pepper, to taste 
  • 2 tsp. Fresh Thyme leaves
  • ½ C. Apple Butter 
  • 6 oz. Fresh Mozzarella, thinly sliced 
  • Baby Arugula 
  • 8 Slices Canyon Bakehouse Ancient Grain Bread, lightly toasted


  1. Prepare a baking sheet with parchment paper and preheat the oven to 375.
  2. Place the sliced onion and squash on the parchment paper and brush both sides with olive oil. Season with kosher salt, pepper, and fresh thyme leaves.
  3. Roast the veggies for 10 minutes on each side until fork tender, golden and crispy at the edges.
  4. Combine the prepared apples, lemon juice and olive oil in a bowl and toss to coat. Season the mixture with kosher salt, pepper, and fresh thyme leaves. Set aside.
  5. Transfer the roasted veggies to a plate.
  6. Spread four slices of lightly toasted bread with apple butter and top with mozzarella. Arrange them on the sheet pan and place it under a broiler until the cheese is just melted, about 1 minute.
  7. Assemble the melty toasts with roasted veggies, apple slaw and baby arugula. Place the remaining toasted bread slices and close the sandwiches.