Butternut Squash Panini

13 35 528
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Butternut Squash Panini
Health Highlights


1 squash Butternut squash (peeled and diced)
3 tbsp Coconut oil
1 dash Red pepper flakes
1 dash Sea Salt
1 tbsp Olive Oil, Extra Virgin
1/2 medium Yellow onion (sliced)
2 tbsp Apple cider vinegar
2 tbsp Maple syrup
1 1/2 cup Arugula
8 slice Bread, sprouted, whole grain, Ezekiel 4:9
1/2 cup Goat cheese, soft
1 tbsp Parsley, fresh (chopped)
1 tbsp Mint, fresh (chopped)


1. Heat the oven to 425 degrees.

2. Toss the squash with 3 tablespoons of coconut oil, red pepper flakes and a touch of salt. Place on a baking sheet and bake for 15-20 minutes.

3. While the squash is baking, heat olive oil in a saute pan over low/medium heat. Add the onions and cook until soft, 7-9 minutes. Add the vinegar and maple syrup or honey and cook until thickened.

4. Combine the squash and onions in a bowl and mash to combine. In a separate bowl, mix together the goat cheese, parsley and mint.

5. Take each slice of bread and spread with some of the goat cheese. Top with the arugula, squash mix and remaining slice of bread. Place in a heated skillet with a small amount of olive oil or a panini press to toast each side and melt the cheese.


Butternut Squash

is a power-packed veggie, rich in vitamin A, vitamin C and folate!

Nutrition Facts

Per Portion

Calories 528
Calories from fat 177
Calories from saturated fat 107
Total Fat 19.7 g
Saturated Fat 11.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.0 g
Cholesterol 8.6 mg
Sodium 271 mg
Potassium 1455 mg
Total Carbohydrate 76 g
Dietary Fiber 12.4 g
Sugars 17.1 g
Protein 17.4 g

Dietary servings

Per Portion

Grain 1.9
Milk Alternative 0.4
Vegetables 5.1

Energy sources


Meal Type(s)