|2 servings||calories per servings 590||protein serving 17 g||carbs per serving 67 g||total fat per serving 28 g|
A crisp, pan-toasted panini stuffed with roasted winter squash and tangy goat cheese teams up with a simple green salad for an unforgettably satisfying supper. The prep time is quicker than you’d expect; unlike other winter squashes, the delicata’s skin doesn’t need to be peeled away before you eat it. With the velvety flavors of pecans, sweet squash and pungent sage & rosemary, this meal may remind you of upcoming holiday feasts … without the fuss!
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||10 g|
Heat oven to 400° F.
MISE EN PLACE
• Halve squash lengthwise. Discard seeds and fibers. Slice squash crosswise into 1/3-inch thick half-moons.
• Peel and finely chop shallot.
• Pick and chop sage leaves.
Note: Delicata skin is edible, but if you prefer, you may remove it.
• On a baking sheet, toss squash with 2 teaspoons olive oil. Spread in a single layer.
• Roast in oven until tender, about 20 minutes.
While squash roasts, in a bowl, whisk together 2 teaspoons olive oil, half of balsamic vinegar, 1 packet mustard, half of shallot, 1/4 teaspoon rosemary salt and 1/4 teaspoon pepper.
• Spread one of side of each bread slice with 1/2 teaspoons olive oil. Arrange slices oil-side down on work surface.
• Spread 2 slices with remaining 1 packet mustard.
• Crumble goat cheese evenly over bread.
• Arrange squash over cheese, pressing lightly to help it adhere. (If there is excess squash, save for another use or add to salad.)
• Drizzle with remaining balsamic vinegar. Sprinkle with remaining shallot, 1/4 teaspoon Rosemary salt and sage. Close sandwiches.
• Place a large skillet over medium-high heat. When skillet is hot, add sandwiches. Cook without disturbing until toasted and crisp on bottom, pressing down on the sandwiches with a spatula to increase contact with hot pan, about 3 minutes.
• Flip, and toast other side, about 3 minutes.
• Divide sandwiches between 2 plates.
• Toss arugula and pecans with balsamic vinaigrette. Taste and adjust seasoning as desired with rosemary salt and pepper.
• Divide between plates, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...