• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

True North Kitchen

  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
×

Home » Recipes

Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas

Published: Feb 27, 2019 · Modified: Jan 20, 2021 by Kristi · This post may contain affiliate links.

Jump to Recipe Print Recipe
Open sandwich topped with lettuce, roasted squash, creamy sauce and pepitas on a plate

Remember that very traditional new potato smørrebrød I shared with you recently?  This is a somewhat unconventional take on that concept.  The same dense rye bread, butter and greens for a base, but this time topped with buttery roasted squash half-moons, spicy harissa mayonnaise, cilantro and pepitas.  A complete break from tradition, but delicious in its own right.

Open sandwich topped with lettuce, roasted squash, creamy sauce and pepitas on a plate

Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas

A tasty but unconventional open face sandwich with roasted butternut squash and a spicy mayo.
Print Pin Rate
Course: lunch, smørrebrød
Cuisine: Nordic, Scandinavian, Swedish
Keyword: harissa mayo, open sandwich, rugbrød, Scandinavian, smørgås, smørrebrød, spicy mayo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 small sandwiches
Calories: 120kcal
Author: Kristi

Ingredients

  • 4 thin slices dense rye bread a little over ¼ inch thick
  • Butter preferably salted
  • A handful or two of baby arugula leaves
  • Roasted Butternut Squash Half-Moons recipe below
  • Spicy Mayonnaise recipe below
  • a handful of cilantro leaves removed from their stems but left whole
  • ¼ cup pepitas pumpkin seeds, toasted in a dry skillet

Instructions

  • Butter each slice of bread.  Place a layer of baby arugula leaves on top.  Arrange squash slices artfully over the arugula.  Spoon Spicy Harissa Mayo over the squash.  Scatter cilantro leaves and roasted pepitas on top.  Serve.
  • Roasted Butternut Squash Half-Moons
  • Adapted from The Complete Vegetarian Cookbookfrom America's Test Kitchen
  • Depending on the size of your squash, makes enough for approximately 4 sandwiches.  Plan on about 6 slices of squash per sandwich.
  • 1 Medium-sized butternut squash
  • 2 tablespoons butter
  • Coarse salt and freshly ground pepper
  • Preheat oven to 425 degrees.
  • Cut the neck portion of the squash from the rounded bottom (ideally just above where the seeds start).  Peel the neck portion of the squash using a y-shaped vegetable peeler.  You can surely peel and use the bottom of the squash as well, cutting it in half and removing the seeds from the cavity with a spoon before proceeding with the recipe.
  • Carefully cut the peeled squash in half lengthwise, and then into ¼ inch thick half-moon shapes.
  • Melt butter in a large bowl.  Place squash slices in the bowl with the butter and toss until coated.
  • Lay squash slices in a single layer on a baking sheet lined with parchment paper.  Season with salt and pepper.
  • Roast in the oven for 25-30 minutes or until the squash slices are soft and slightly caramelized on the bottom.  Remove from oven and let cool to room temperature.
  • Squash can be prepared up to three days in advance and stored in the refrigerator.  The squash is best if it is not cold from the fridge.  Take it out 30 minutes or so before assembling sandwiches to warm slightly before using.
  • Spicy Mayonnaise
  • Makes approximately ¼ cup
  • ¼ cup prepared mayonnaise
  • 1 tablespoon prepared harissa (I use the one from Trader Joe's) or Sriracha sauce
  • Combine mayonnaise and harissa in a small bowl.  Add more harissa to taste.  Can be prepared up to two days in advance.

Nutrition

Calories: 120kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 721mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20216IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 2mg
« The Basics of Smørrebrød
Nordic Wild Berry Almond Smoothie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi, I'm Kristi! Welcome to my cozy Nordic kitchen! More about me

SEARCH RECIPES:

The cover for Scandinavian Baking Favorites e-book

Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!



Scandi Breakfast Ideas

A close up of a berry smoothie topped with blueberries and lingonberries

Nordic Wild Berry Almond Smoothie

Overnight oats topped with blueberry and granola in a jar with a spoon

Overnight Oats with Skyr and Cardamom Blueberry Compote

Oatmeal in a bowl with a spoon on a napkin

Simple Oatmeal with Brown Sugar and Cream

Close up of Rye and Oat Muesli with Dried Cherries and Hazelnuts.

Rye and Oat Muesli with Dried Cherries and Hazelnuts

Close up of a bowl of Creamy Barley Breakfast Porridge with a spoon.

Creamy Barley Breakfast Porridge

Baked oat and rye porridge with blueberries and almonds in a pan

Baked Nordic Oat and Rye Porridge

Top Posts

Stack of flatbreads on a plate next to herbs and a spiked rolling pin.

Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)

Sliced rye bread on a marble surface.

Easy Overnight Danish Rye Bread (Rugbrød)

Quick Swedish Pickled Cucumbers in a jar next to peppercorns and fresh dill sprigs.

Quick Swedish Pickled Cucumbers

Slice of bundt cake on a plate with a fork.

Swedish Cardamom Cake (Kardemummakaka)

Sliced Swedish Almond Cake on a marble plate

Simple Swedish Almond Cake

Swedish pancakes on a plate drizzled with lingonberries.

Swedish Pancakes with Lingonberries

Crispbread and a rolling pin and kitchen towel

Easy Sourdough Rye Crispbread (Knäckebröd)

Rye bread slices on a plate next to a loaf of rye bread and a wooden knife with butter

Sourdough Danish Rye Bread (Rugbrød)

Categories

Footer

^ back to top

About
Work with Me
Contact
Disclosure and Privacy Policy
Accessibility Statement

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 True North Kitchen