Butternut Squash Panini

Butternut Squash Panini

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 4
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Ingredients


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

Instructions


Heat the oven to 425 degrees.

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.

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.

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

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.

Nutrition Facts

Per Portion

Calories 546
Calories from fat 172
Calories from saturated fat 110
Total Fat 19.1 g
Saturated Fat 12.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.0 g
Cholesterol 8.6 mg
Sodium 311 mg
Potassium 1447 mg
Total Carbohydrate 78 g
Dietary Fiber 11.4 g
Sugars 14.0 g
Protein 15.3 g

Dietary servings

Per Portion


Grain 1.9
Milk Alternative 0.4
Vegetables 5.1

Energy sources


Pygal57%465.483767346214.81383406532%292.920320737205.82552352111%349.791580063112.61363058857%32%11%CarbohydratesFatProtein
Recipe from:
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