1. Center a rack in oven and heat to 400 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, toss squash with oil, garam masala, and 1/4 teaspoon salt. Transfer to prepared baking sheet and roast until tender and browned, about 30 minutes, flipping halfway through.

3. Meanwhile, stir mayonnaise and cranberry sauce together in a small bowl and set aside. In a medium bowl, combine onion, vinegar, water, maple syrup, and remaining 1/2 teaspoon salt and stir well. Let sit until softened, 20 to 30 minutes, tossing occasionally; drain before using.

4. To make sandwiches, spread cranberry mayo over roll bottoms, then top with roasted squash, pickled onions, and arugula. Place remaining roll halves on top.

Hannaford fresh Magazine, October-November 2022