Go Back
+ servings

Fresh Mozzarella and Butternut Panini with Sage

Tender roasted butternut squash is layered with fresh mozzarella and sage leaves to make an irresistible sandwich.

Course Sandwiches
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 sandwiches
Calories 486 kcal
Author Hello Veggie


  • 1 medium butternut squash peeled and cut into 1/4-inch slices
  • 2 tablespoons olive oil plus additional oil to brush on bread
  • Salt and pepper to taste
  • 8 thick slices crusty bread sourdough from a bakery works well
  • 8 ounces fresh mozzarella drained and sliced
  • 1/3 cup thinly sliced fresh sage leaves


  1. Preheat oven to 400ºF.
  2. Place the butternut squash on a sheet pan and toss it with 2 tablespoons of olive oil. Season with salt and pepper.
  3. Bake the squash for about 40 minutes or until tender and just beginning to caramelize on the edges, gently tossing halfway through cooking time.
  4. Preheat a panini press to medium-high heat.
  5. Brush one side of each slice of bread with oil. Divide the squash, mozzarella, and sage evenly onto the non-oiled sides of 4 bread slices. Top with the remaining bread and grill until golden brown, about 8 minutes.

Recipe Notes

If you don't have a panini press, you can make the sandwiches like a grilled cheese on a griddle or skillet.

Nutrition Facts
Fresh Mozzarella and Butternut Panini with Sage
Amount Per Serving (1 sandwich)
Calories 486 Calories from Fat 200
% Daily Value*
Fat 22.2g34%
Saturated Fat 7.8g49%
Carbohydrates 53.8g18%
Fiber 5.7g24%
Sugar 4.7g5%
Protein 18.9g38%
* Percent Daily Values are based on a 2000 calorie diet.