Prep time: 15 minutes
Cooking time: 15 to 20 minutes
6 small sandwiches
Preheat the oven to 175o C (350o F). Peel the squash and cut it into cubes. Add a drizzle of oil, the grated ginger, and seasoning. Cook in the oven for about 45 to 60 minutes, or until the squash pieces are soft enough to pierce with a fork. Once the squash is cooked, put the pieces in a bowl, and purée using a hand blender. Set aside.
In a food processor, grind the sunflower seeds into a fine powder. Continue to mix until the powder becomes moist. Add the coconut oil, water, and honey. Mix to a smooth texture.
Cut slits in the chicken and fill with lemon wedges. Drizzle lemon juice over the chicken. (I steamed the chicken but you can cook it however you like.)
Assemble the sandwich with two slices of bread (I didn’t toast the bread). Add alfalfa sprouts (feel free to go overboard with the sprouts: they add crunch and are so good). Enjoy!
*Recipe and picture courtesy of UGIA