Easy Butternut-Panini with Blue Cheese
Roasted butternut squash, caramelized onions, and blue cheese come together to make the most flavorful panini I have ever eaten. If you are not a blue cheese lover or vegan, try goat cheese or vegan cheese instead. Or no cheese at all is yum too!
Servings 2
Calories 257kcal
Ingredients
- 1.5 to 2 cups butternut/pumpkin diced (small cubes roast faster)
- 0.5 ounce blue cheese or to taste
- Pinch red pepper flakes (for spice version)
- sea salt
- black pepper
- 1/4 cup red onion chopped
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 4 slices bread of your choice (GF if needed)
- 1/4 cup fresh parsley chopped
- 1 cup kale or arugula for topping
- 1/4 cup cucumber sliced (optional)
- 1/4 cup tomato sliced
Instructions
- Preheat oven to 400°F or 200°C. Toss butternut with coconut/olive oil, red pepper flakes, sea salt and black pepper. Roast butternut for about 20-30 minutes or until soft.
- While roasting, heat coconut/olive oil in a sauce pan over medium heat. Cook onions until soft and add vinegar and maple syrup or honey. Cook until thickened.
- Combine roasted butternut/pumpkin, onions, and parsley in a bowl and mash well.
- Add a thin layer of blue cheese to a slice of bread (lightly toast for extra crunch).
- Top with butternut mix, arugula or kale, tomato, cucumber, and another slice of bread.
- Cut in half or quarters and serve.