Baked Vegetable Sandwiches

Ingredients:

• 1 acorn squash, halved, seeded, and cut into 1cm-thick slices (with skin)
• 450 g small rainbow carrots (about 16 pcs.), large ones cut in half lengthwise
• 3 tbsp. l. olive oil
• 1 tbsp chopped fresh thyme
• 1 package (210 g) of cream cheese with green and onion
• 1 tbsp chopped fresh dill
• 8 slices multigrain bread
• 4 cups small spinach
• 2 tablespoons red wine vinegar
• 1 cup pickled beetroot (about 170g), drained and cut into 0.5cm thick slices.

Preparation:

1. Place one baking sheet in the upper third of the oven and the other in the lower third; preheat to 230˚. In a large bowl, combine the pumpkin, carrots, olive oil, thyme, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Place the pumpkin on one baking sheet and the carrots on the other, spreading the vegetables in a single layer. Bake, rotating the baking sheets halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
2. Meanwhile, in a small bowl, combine the cream cheese and dill. A few minutes before the vegetables are done, toast the bread and spread it with cream cheese. Toss the spinach with the vinegar; season with salt and pepper.
3. Place 4 slices of bread cheese side up. Top each slice with a layer of pickled beets, then pumpkin, carrots, spinach and another slice of bread. Cut the sandwiches in half.