Friday, April 16, 2010

Butternut Squash and Goat Cheese Panino

Sorry, this will be my last goat cheese recipe for a while. I honestly can't get enough.

I had this sandwich when I was in Portland a few months ago at a cool restaurant that my aunt took me too. I reallllly liked it. I wasn't sure if there was much more to it, other than just butternut squash and goat cheese. I decided to just add a more grilled cheesey-cheese (a jack cheese) and spread it with a little Dijon post-pressing. And honestly, it tasted just like what I remembered. It is so good.

Also, it was called a panino rather than a panini at the restaurant. I, of course, asked the server what the difference was. He said nothing. But, wikipedia explains that panino is what they call them in Italy and means "small bread roll". And panino imbottito means "stuffed panino" refers to the sandwich. And panini is the plural for panino. I guess outside of Italy, people use the plural form as the singular sandwich. And pluralize panini as paninis. I like to call it a panino because it sounds cool and a lot fancier than grilled cheese...which is what it really is.

As always, the bread is very important in a sandwich (maybe most important). I got a nice crusty Italian round loaf from Whole Foods. We also picked up some of their amazing soup to eat with the panini (did you get that proper use?) We tried two kinds: Yam Poblano and Ginger Carrot. Both delicious, as always. We liked the Yam Poblano best.

Butternut Squash and Goat Cheese Panino

2 pieces of crusty bread
1 tsp Dijon mustard
1-3 slices of Monterey jack cheese
~2-3 thin slices of roasted butternut squash
1 oz of crumbled goat cheese
olive oil

Spread Dijon mustard on one side of bread. Layer onto one piece of bread the Monterey jack cheese and butternut squash. Sprinkle with salt, pepper and drizzle with a little bit of olive oil. Crumble goat cheese on top. Top with other piece of bread and press down to close. Drizzle olive oil on both sides. Grill or cook in Panini press.

(Servings: 1, Prep time: 5 min., Cook time: 5 min., Difficulty: Easy)


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  2. goat cheese is amazing. how do you typically prepare your butternut squash?
    we made some on the grill a few weeks ago...due to lack of oven of course but it turned out!

  3. hi kt!!!!!! i cut the squash in half, long wise and scoop out the seeds and stringies (or you scoop out after baking, it is a lot easier). then, i season with salt and pepper and drizzle with olive oil. put it on a baking sheet covered in foil, and bake it skin side down in a 400 degree oven until fork tender or about 1 hour. but if i was going to eat just butternut squash, i would probs add a sprinkle of something sweet (brown sugar, nutmeg) or savory (thyme, sage, rosemary) before roasting.