Tender roasted butternut squash is layered with fresh mozzarella and sage leaves to make an irresistible sandwich.
1medium butternut squashpeeled and cut into 1/4-inch slices
2tablespoonsolive oilplus additional oil to brush on bread
Salt and pepperto taste
8thick slices crusty breadsourdough from a bakery works well
8ouncesfresh mozzarelladrained and sliced
1/3cupthinly sliced fresh sage leaves
Preheat oven to 400ºF.
Place the butternut squash on a sheet pan and toss it with 2 tablespoons of olive oil. Season with salt and pepper.
Bake the squash for about 40 minutes or until tender and just beginning to caramelize on the edges, gently tossing halfway through cooking time.
Preheat a panini press to medium-high heat.
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.
If you don't have a panini press, you can make the sandwiches like a grilled cheese on a griddle or skillet.
Fresh Mozzarella and Butternut Panini with Sage
Amount Per Serving (1 sandwich)
Calories 486Calories from Fat 200
% Daily Value*
Saturated Fat 7.8g49%
* Percent Daily Values are based on a 2000 calorie diet.