*Feel free to use up whatever leftovers you have for this sandwich! Add in other roasted vegetables, leafy greens, use mustard instead of cranberry sauce. Get creative!

1. If roasting the squash from scratch, preheat your oven to 425 degrees F and prepare two baking sheets with parchment paper or silicone mats.
2. Wash, peel, and deseed your squash. Don’t throw away the peel and seeds. Check out our blog for making roasted squash skins and seeds!
3. You can use just the long neck of the squash for this recipe and slice your squash into thin circular pieces OR slice the squash in half lengthwise and you will have half moon slices.  Make ¼” slices. If too thin you may end up with squash chips (which isn’t too bad!) and if too thick the squash will take longer to cook.
4. Place olive oil in a shallow dish and combine the dry spices on a small plate. You can keep half the spice mixture separate if you’d like. You may find that the spices on the plate get too oily to stick well after some time; this way you can switch to the dry spices or just top them up if needed.
5. Roll the edges of the squash slices in the olive oil, then through the spice mixture to get a nice coating on the edges. Then lay the slices on the prepared baking sheet. Continue until all slices are coated and roast in the preheated oven for 15 – 20 minutes.
6. While your squash is cooking, prepare the balsamic onions by peeling and slicing the onion into thin strips. Heat a skillet with a dash of olive oil over medium heat. Add the onions and stir until sweated and softened, about 5 minutes.  Add the balsamic vinegar and sugar. Continue to cook the onions for another 5-10 minutes until nicely softened and caramelized.
7. Make the cashew mozzarella last so it’s  warm and stretchy when you assemble the sandwiches! Drain your cashews of the water they soaked in (either in cold water in the fridge for 4-8 hours or for 15 minutes in boiling water). Add the drained cashews to your blender with the remaining ingredients (making sure to use fresh water). Blend until smooth. Pour the blended sauce into a small saucepan and heat over medium low, stirring quite constantly, until thickened and stretchy (5-8 minutes)!
8. To construct the sandwich, toast your slices of bread. Spread the mozzarella on both pieces of bread. Layer in multiple slices of squash. Spoon onions on top. Drizzle with cranberry sauce. And dig in while it’s hot!