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.