Butternut Squash Panini


  • 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 it 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.


  • 1 squash Butternut squash (peeled and diced)
  • 3 tbsp Coconut oil
  • 1/8 tsp Red pepper flakes
  • 1/8 tsp Sea salt
  • 1 tbsp Olive oil
  • 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
  • 1/2 cup Goat cheese, soft
  • 1 tbsp Parsley, fresh (chopped)
  • 1 tbsp Mint, fresh (chopped)


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

Dietary servings Per Portion

Grain 1.9

Milk Alternative 0.4

Vegetables 5.1

Carbohydrates 57%

Fat 32%

Protein 11%

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