Every time I visit NYC, I try to make it over to abc kitchen, one my favorite restaurants in the whole wide world. They have this amazing squash toast that I’ve been trying to replicate at home. This little butternut squash panini is my take on their famous dish. It’s not exactly the way they do it at abc kitchen, but it’s just as delicious and perfect for a family treat or a weekend brunch (or when you are not in NYC!). I hope you enjoy it as much as I do!!!
- 1 medium butternut squash, peeled and diced
- 3 tablespoons coconut oil
- 1 tablespoon olive oil
- pinch red pepper flakes
- sea salt
- ½ yellow onion, sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or raw honey
- 8 slices sprouted grain bread
- ½ cup goat cheese
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped mint
- 1 and ½ cup arugula
- 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 with some of the herbed goat cheese. Top with the arugula, squash mix and remaining slice of bread and place in a heated skillet with a small amount of olive oil or a panini press to toast each side and melt the cheese. Enjoy!
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