Roasted Butternut Squash Panini

Although pumpkin gets most of the attention every fall, we cannot forget about the butternut squash. Sure, maybe it’s not as flashy as the pumpkin. And you can’t really make jack-o-lanterns with them (well, maybe you could, but your kids would hate you).

Recipe

Ingredients

• 1 medium butternut squash peeled and cut into ¼ inch slices
• 1 tablespoon olive oil + additional olive oil to brush on bread
• Salt and pepper to taste
• ⅓ cup fresh sage sliced into thin ribbons
• 1 7 ounce container fresh mozzarella, drained and sliced
• 8 thick slices hearty whole-wheat or sourdough bread

Instructions

• Preheat oven to 400ºF.
• Brush the butternut squash slices with olive oil and place them on a rimmed baking sheet. Season with salt and pepper. Bake 40-45 minutes or until tender and just beginning to brown on edges, turning halfway through cooking time.
• Preheat panini press to medium-high heat.
• Brush one side of each slice of bread with olive oil. Divide the squash, mozzarella, and sage evenly onto the non-oiled sides of 4 bread slices. Top with remaining slices of bread and grill until golden brown, about 8 minutes.

Nutrition