One time at a vegetarian (ok, THE vegetarian) restaurant in Fort Worth I had a wrap with sweet potato puree, spiced nuts, and some veggies, and it was really really good. I had a butternut squash sitting around, so I decided to give that type of sandwich or pita a try. I cut a butternut squash in half, olive oiled and seasoned it with my Everyday Seasoning Mix from Trader Joes, and roasted it until a fork easily pierced the flesh (350 degrees for about 60 minutes). Then I took my handy dandy immersion blender to turn the tender squash into a puree. That's it! It is super good, btw. It's great on it's own, but it's also great as a sandwich spread.
I have made this in a pita and in a tortilla wrap, both ways produce pretty similar results. Smear the puree on, sprinkle crushed pecans (like the sweet and spicy kind!), layer sprouts, spinach, onion, add a piece of turkey or jarlsberg cheese and roll up (if it's on a tortilla). Really really good, and so pretty, what with the bright orange puree, dark green lettuce, purple onions, etc.
Blog about the foliage of the Indy zoo coming soon.
you will have to try it with the sweet potato too
ReplyDeleteYummy!
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