The Thanksgiving Leftovers Sandwich

The Thanksgiving Leftovers Sandwich

Hi! Hey! How was everyone’s holiday? Imma try and keep it short and sweet today because: hanging out with the fam + netflix and chilling + outdoor time is pretty much the priority right now. And I’m sure all your tummies are still full from the Thanksgiving food festivities so just even looking at a picture of food is the last thing you want to do right now. But maybe just take a peek at some pics of this sandwich? Oh man, guys, this sandwich! I don’t know about you, but my favorite part of Thanksgiving was always the day after sandwich anyway. And this sandwich beats every old memory of eating leftover turkey by far! The butternut squash gets roasted with some fragrant fresh herbs – thyme and rosemary but first it gets a good rubdown of miso, tamari and liquid smoke (umami party!!). I had some leftover apple cider reduction from this dish and made a quickie version of this onion jam. It all gets layered up like this: super savory roasted butternut squash, caramelized onions, cranberry sauce, mustard and mayo. Sandwich it all up between two layers of sourdough bread. Best. Thing. Ever.

The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich The Thanksgiving Leftovers Sandwich


Ingredients for the Super Savory Roasted Butternut Squash 

1 butternut squash

1 tablespoon of red miso paste

1 tablespoon honey

2 tablespoons of tamari

1 teaspoon of liquid smoke

3 to 4 tablespoons of olive oil

1/2 teaspoon garlic powder

a couple pinches of smoked ghost chili powder (or cayenne pepper)

a few sprigs of thyme, minced

1 sprig of rosemary, minced



Peel and slice the butternut squash into half moons. Preheat oven to 400F. Combine all the seasonings and spices into a large bowl. Rub the mixture onto the squash sliced to coat well. Place them on a parchment papered baking sheet and roast for 15 to 20 minutes or until tender and beginning to brown.


sandwich assembly 

roasted butternut squash

caramelized onions

lingonberry jam or cranberry sauce

mustard (I like the fancy french stuff for this sandwich)

mayo (vegan if you want)

and some good fresh sourdough bread



8 Responses to “The Thanksgiving Leftovers Sandwich”

  1. Katie @ Whole Nourishment

    Oh yeah, this has to be the ultimate Thanksgiving sandwich! I love that you added red miso to the butternut squash. I feel far removed from all the Thanksgiving festivities over here in Switzerland but it’s still fun to see what everybody is cooking up. 🙂 Hope you’re enjoying the holiday Grace!

  2. Jessie Snyder | Faring Well

    My face totally melted when I saw this picture on Insta (!!!) I want to eat this every day – SO GOOD Grace! I hope you had a wonderful holiday weekend with the fam! And now…. happy cookie season! Hehe. Hugs. xo

  3. Tierney Spence

    i randomly stumbled upon this recipe and it looks delicious. One question, I do not eat any form of sugar or sweetener, do you think it would still be as good without the honey?

      • Wither King Slay

        Hello, Grace I believe you made a recipe about a hazelnut cake. I have German roots and my grandmother’s grandma had a recipe just like this. We were looking for it because my grandmother’s grandma never wrote it down. I found this recipe and thought to ask if you know your mother’s or her mother’s or her mother’s last name and so on. If the name “Arendt” rings a bell to you please notify me on

  4. Tula

    I’m not sure if this website is still active but let the record show that this is my favorite sandwich of all time and I make it every November. Planning to make them for all of my friends this year. Thank you for this amazing contribution to my life!


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