Sweet & Creamy Kabocha Squash Roll Sandwiches
How to Make Nutritious Kabocha Squash Roll Sandwiches for Lunchboxes
Introducing Kabocha Squash Roll Sandwiches, packed with the deliciousness of sweet kabocha squash, crisp vegetables, and crunchy nuts! These sandwiches are made by gently rolling a smooth kabocha squash salad inside thinly pressed bread. They are perfect for children’s lunchboxes or picnic outings. Easy to eat and visually appealing, they’re also suitable for special occasions. Let’s make them together!
Main Ingredients
- 1/4 Kabocha squash (approx. 200g)
- 1/2 Red bell pepper
- 1/2 Cucumber
- 6 Slices of bread
- 1 handful of your favorite nuts (walnuts, almonds, etc.)
Kabocha Squash Salad Dressing
- 2 Tbsp Honey
- 3 Tbsp Honey Mustard
- 2 Tbsp Mayonnaise
- 2 Tbsp Honey
- 3 Tbsp Honey Mustard
- 2 Tbsp Mayonnaise
Cooking Instructions
Step 1
First, carefully prepare all the ingredients for your roll sandwiches. You’ll find that 1/4 of a kabocha squash yields a generous amount. (If your kabocha is particularly large, you may want to adjust the quantity.)
Step 2
Wash the kabocha squash thoroughly. Cut it in half and use a spoon to remove all the seeds and stringy insides. You don’t need to peel the squash. Cut the kabocha into uniform pieces, about 1-2 cm in size.
Step 3
Place the cut kabocha squash in a steamer basket over simmering water. Steam for about 15-20 minutes, or until it’s tender enough to be easily pierced with a fork. Fully cooked kabocha is essential for a smooth salad.
Step 4
Finely mince the red bell pepper after removing the seeds. The bell pepper’s crisp texture will add a lovely contrast to the salad.
Step 5
Similarly, mince the cucumber finely after removing the seeds. Gently squeeze out excess moisture from the minced cucumber before adding it to the salad to prevent it from becoming too watery.
Step 6
Once the kabocha is steamed and tender, remove it from the steamer and let it cool slightly. While it’s still warm, mash it thoroughly with a spoon or fork until it’s smooth and lump-free. Lumps can make it difficult to roll the sandwiches neatly.
Step 7
In a large bowl, combine the mashed kabocha squash, finely minced red bell pepper and cucumber, and the prepared nuts. Add 2 tablespoons of honey, 3 tablespoons of honey mustard, and 2 tablespoons of mayonnaise. Mix everything together thoroughly until well combined. You can adjust the seasoning to your taste.
Step 8
Trim the crusts off the 6 slices of bread. Then, use a rolling pin or a clean bottle to flatten and thin out each slice of bread. This makes it easier to roll the sandwiches tightly without them splitting.
Step 9
Lightly spread a thin layer of honey mustard on one side of each flattened bread slice. This step is optional, but it adds a subtle hint of flavor. (Optional)
Step 10
Spread a layer of the kabocha squash salad evenly over the bread slices with honey mustard, ensuring not to make the layer too thick. Overfilling can cause the sandwiches to break when rolled.
Step 11
Starting from one edge, tightly roll up each bread slice like you would a sushi roll, ensuring the kabocha salad stays enclosed. You can use a sushi mat or your hands to help roll it firmly. Once rolled, wrap each sandwich tightly in plastic wrap. Refrigerate for about 10 minutes to help them set, making them easier to slice. Unwrap and cut into desired portions to reveal your delicious Kabocha Squash Roll Sandwiches! Enjoy making these with your children.
