Pumpkin Sammies

I struggled to come up with a name for this recipe. Heart vegan sandwiches? Wonderland Sammies? Magical mash? Err. They're too good for any name and they taste like nothing I've ever had before. Perfect for cold days when the sun is shy and the leaves start to fall from their trees.


I hope you enjoy this recipe as much as I did x

Pumpkin Sammies


  • 1 cup brown lentils
  • 2 bay leaves
  • 2 medium butternut squash
  • 2 limes
  • 1/3 cup pecans
  • 1/3 cup cranberries
  • salt and pepper to taste
  • 1 tsp paprika, onion powder, ginger, and cayenne pepper
  • 1/2 tsp smoked paprika and cumin
  • 1/2-1 cup chopped parsley or 1 tbsp dried thyme 
  • Bread and lettuce for serving


  1. Preheat the oven to 350F (175C)
  2. Cut your butternut squash in half and remove the seeds and flesh 
  3. Bake facing down for 45 minutes
  4. Soak the lentils for 20 minutes then rinse and drain
  5. Cook with bay leaves for 25 minutes then drain
  6. Mash the lentils with the squash (you can keep the skin on, it's edible!)
  7. Add your spices, lime juice, and parsley and mash until you reach your desired consistency
  8. Crush the pecans and add them
  9. Add the cranberries
  10. Mix everything then taste and adjust to your liking
  11. Assemble your sammies and enjoy warm or cold