Cumin-Roasted Squash and Feta Panini Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • ½ butternut squash, sliced into 9 or 10 ⅓-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons cumin powder
  • 1 tablespoon chopped capers
  • ⅓ cup pitted sliced olives
  • ¾ cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons roughly chopped parsley
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 4 small loaves of Italian bread
  • 2 cups baby spinach leaves
  • 1 cup pre-roasted red peppers, thinly sliced
  • 4 ounces feta cheese, crumbled
Directions
  1. Preheat oven to 375 F.
  2. Line two trays with parchment paper.
  3. Lay the slices of squash onto the trays, then drizzle with olive oil and sprinkle with cumin.
  4. Bake the squash slices for 30 minutes or until tender.
  5. In a small bowl, mix together the capers, olives, mayonnaise, garlic, parsley, salt, and pepper.
  6. Slice the bread in half lengthways.
  7. Add a spoonful of sauce to four panini halves.
  8. Top the four panini halves with the baby spinach, roasted peppers, roasted squash, and crumbled feta.
  9. Top with the panini tops.
  10. Place the paninis into a sandwich press and toast for three minutes or until golden brown.
  11. Serve and enjoy.