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Chicken Panini with Butternut Squash Spread Recipe

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3.9 from 88 reviews

  • Author: Ezabella
  • Total Time: 53 minutes
  • Yield: 1 sandwich

Description

This Chicken Panini with Butternut Squash Spread is a delicious, wholesome sandwich recipe featuring a creamy spiced butternut squash spread layered with tender shredded chicken, fresh baby spinach, and melted mozzarella cheese. The butternut squash is roasted and blended with flavorful spices to create a unique, vibrant spread that perfectly complements the savory chicken and gooey cheese. Enjoy this warm, crispy panini made either on a Griddler or a stovetop grill pan, perfect for a comforting lunch or light dinner.

Ingredients

Butternut Squash Spread

  • 1 medium butternut squash, about 30oz/850g
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground cumin

Chicken Panini

  • 1 panini roll or any type of bread, sliced in half
  • 3 tablespoons butternut squash spread
  • 1/3 to 1/2 cup cooked shredded chicken (enough to cover one side of the sandwich)
  • 1/4 cup baby spinach (about a pinch)
  • 1/4 cup shredded mozzarella cheese (enough for a thin layer)

Instructions

  1. Preheat and Prepare Squash: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Peel the butternut squash by cutting off the stem and removing the skin with a vegetable peeler. Chop the squash into two large pieces by cutting horizontally where the neck meets the bulb. Remove seeds from the bulb half and chop both bulb and neck into 1-inch pieces.
  2. Roast the Squash: Toss the chopped squash with olive oil and a pinch of salt. Spread in a single layer on the lined baking sheet and roast for about 25 minutes, or until the squash is fork-tender.
  3. Blend the Butternut Squash Spread: Let the roasted squash cool for 10 minutes. Transfer it to a food processor and blend together with garlic, sugar, salt, curry powder, and cumin until smooth and creamy.
  4. Prepare the Panini (Griddler Method): Preheat Griddler plates to 400°F on the lower plate and 425°F on the upper plate. Spray both plates with cooking spray. Spread butternut squash spread on both sides of the panini roll. Place one half of the roll on the grill, layer with shredded chicken, spinach, mozzarella, and then top with the other half. Press down with the top plate and cook for 6 to 7 minutes until the cheese melts and bread is toasted.
  5. Prepare the Panini (Grill Pan Method): Heat a grill pan over medium-high heat and spray with cooking spray. Assemble the sandwich by spreading butternut squash spread on each side of the bread, add chicken, spinach, and cheese. Place the sandwich in the pan, press down with a heavy pot, and cook for 3 to 4 minutes. Flip and press again, cooking an additional 3 to 4 minutes until golden and cheese is melted.
  6. Serve: Remove the panini from the grill, slice if desired, and enjoy warm.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the butternut squash spread while blending.
  • You can substitute mozzarella with provolone, cheddar, or any melting cheese of your choice.
  • If you don’t have a Griddler or grill pan, a panini press or sandwich maker can be used as alternatives.
  • Roasted butternut squash spread can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: American

Find it online: https://kitchenloving.com/chicken-panini-with-butternut-squash-spread-recipe/