Butternut Squash "Bagel" Sandwiches

I think I'm obsessed in squash. First, I did a squash makeover of sushi (Delicata Squash Sushi). Then I did a squash remake of soup in a bread bowl (Kobocha Squash Soup Bowls). Now, here we go again... it's time for butternut squash "bagels"!

Reinventing foods in new ways is such a fun challenge. My goal is always to create something super tasty that also has an added burst of nutrition. I think that's why I turn to squash so often as a substitute for refined grains- it's more delicious and more nutritious.


These "bagels" are a great example. The squash has so much flavor, especially when roasted. And look how cute they are! You can dress them up with all your favorite bagel fixings. Here, I've done a massive stack of plant-based goodness: homemade maple-cider mustard, red bell pepper, humus, cabbage slaw, avocado, and alfalfa sprouts. Anything will work, just keep in mind that squash has some inherent sweetness, so a more savory filling will make for good contrast.


In addition to being a great nutritional swap, I think these butternut squash "bagels" have a lot more flavor and color than a regular bagel. The squash is so sweet and roasty, and check out that beautiful orange color. I'd opt for this over a traditional bagel any day.

I think they look especially beautiful with a colorful filling of all sorts of veggies. These "bagel" sandwiches could definitely steal the show at your next brunch gathering.


Here's how to do it:

Step #1: Pick out and prep the squash
Look for a butternut squash with a big, wide neck. The wider the neck, the bigger your "bagel" can be. Get a few squashes if you need.


Cut off the top stem and the round bottom area with the seeds (which you can scoop the seeds out of, cube up, roast, and use for something else). Then, using a peeler, peel the skin off the neck; try to maintain as round of a shape as possible.

Slice the neck into round disks that are about half to two thirds of an inch thick. Slice carefully so that each disk has a uniform thickness to ensure even cooking.


Step #2: Roast
Roast the disks on a baking sheet at 425 degrees. They'll take about 25-40 minutes depending on the size of the squash you're working with. Aim for tender enough to cut easily, but not so tender that they lose their shape. Flip them half-way through.

If you want, you can do this a day ahead and keep the roasted disks in the fridge overnight for breakfast or brunch the next day.

Step #3: Make the "bagels"
After the disks have roasted and cooled, carefully cut a circle out of the center of each. You could do this with a small paring knife or with a cookie cutter.

Set aside half of the disks to be the bagel bottoms. For the other half, which will be the bagel tops, dress them up a bit! For the ones shown here, I brushed them with honey, browned them with a torch (under the broiler would work too), and sprinkled them with sesame seeds. Poppy seeds would be nice too, as would everything bagel spice. Granulated garlic? Sunflower seeds? Go crazy with your favorite bagel flavor.


Step #4: Prep your bagel fixings
Veggies? Slaw? Humus? Avocado or guac? Cheese? Fried egg? You can dress them up however your little bagel-loving heart desires. The squash is pretty tender, so something with some crunch will make for a good contrast.

Step #5: Assemble
Lay your bagel bottoms flat and pile on your filling(s) of choice. Crown your creation with the bagel tops. Add a pretty toothpick if you want. That's it! These really come together quite quickly; the only slow piece is the roasting, and that's all hands-off time.


I hope you enjoy these reinvented "bagels". I'm super excited about them. I love it when a swap like this ends up yielding a result that is not only more nutritious but also tastier and prettier. A victory all around!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

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