1 medium butternut squash (approx. 30 ounces or 850 grams)
2 tablespoons olive oil
2 cloves garlic
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon curry
1/4 teaspoon cumin
For the chicken panini-
3 tablespoons butternut squash spread (above)
1 panini flatbread (or any type of bread), sliced in half (approximately 120 calories)
1/3 to 1/2 cup cooked shredded chicken (enough to cover one side of the sandwich)
1/4 cup baby spinach
2 tablespoons shredded mozzarella (enough for a thin layer of cheese)
Instructions
Preheat oven to 375 degrees F (190 degrees C)
and line a large baking sheet with parchment
paper. Peel and chop the Squash into 1 inch
cubes.Toss the cubed squash with the olive oil
and a pinch of salt, and spread it onto the
prepared baking sheet in a single layer. Bake
for about 25 minutes or until the squash can be
easily pierced with a fork.
Once the squash is cooked, let it cool for about
10 minutes, then blend it with the rest of the
butternut squash spread ingredients.
Using a regular grill pan, heat the pan over
medium-high heat. Spray the pan with cooking
spray, and assemble the sandwich on top. Press
the sandwich down with a heavy pot, and let it
cook for about 3 to 4 minutes. Flip the
sandwich over, press the pot down, and cook for
another 3 to 4 minutes.
NOTE- To make the panini on the Griddler (also
known as a panini press), set it to 400 degrees
F for the lower plate, and 425 degrees F on the
upper plate. Once plates have been heated (and
the green light is on), spray both grill plates
with cooking spray. Spread some of the
butternut squash dip on each side of the panini
roll. Place one half of the roll on the grill,
then layer on the chicken, spinach, and cheese,
and top with the other half of the roll. Press
the top grill plate down, and cook for about 6
to 7 minutes, or until the cheese is adequately
melted.
Originally Submitted
3/4/2015
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