Cranberry-Squash Panini

I was trying to think of a new way to use the leftover cranberries from my delicious Petite Thanksgiving Cassoulet and came up with this satisfying sandwich recipe. Like the cassoulet, the Cranberry- Squash Panini is also Thanksgiving inspired (although almost anything with cranberries seems to remind me of Thanksgiving) and includes a wonderful combination of squash, cranberries, pumpkin, and cheese To make the simple panini, the squash and cranberries are roasted until tender then combined with the pumpkin puree before being layered between the jam and cheese. After a few minutes on the panini press, you’re left with a delightfully toasty and slightly gooey panini.

Cranberry-Squash Panini
Gluten Free
Serves One
Click Here for Printable Recipe



Ingredients--
1 ounce (about 1/3 cup) fresh cranberries
2 ounces butternut squash, peeled, seeded, and chopped into small cubes (about 1/4 cup, once chopped)
Crushed Red Pepper Flakes, to taste
Dash of ground nutmeg
1/4 cup pumpkin puree
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
3 tablespoons Cran-Apple Jam 
1 wedge Laughing Cow Light Creamy Swiss cheese 
2 slices light gluten free sandwich bread (I always use Ener-G brand)
1 teaspoon coconut oil, divided
Salt & Pepper

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.  Add cranberries and squash to baking sheet, spray with olive oil spray and season with crushed red pepper, nutmeg, salt and pepper. Toss to coat cranberries and squash in spices, than transfer baking sheet to oven.



2. Roast for 20-23 minutes, or until squash is just fork tender (but still has a little bite to it) and cranberries are beginning to burst.



3. Transfer roasted squash and cranberries to a small mixing bowl. Add pumpkin, garlic, and ginger to bowl and stir to combine.




4. Preheat panini press (I used my Griddler) to medium high.

5.  Arrange bread slices flat on a cutting board or plate. Spread jam on 1 slice of bread and Laughing Cow cheese on the other slice. Spread pumpkin filling onto bread slice with cheese, then close sandwich with jam covered slice of bread. Spread 1/2 teaspoon of the coconut oil on top slice of bread.




6. Spray panini press with olive oil spray, then carefully place sandwich on press, oiled side facing down. Spread remaining 1/2 teaspoon of oil on top slice of bread (both sides of bread should be oiled at this point), and close panini press.



7. Cook panini for 4-6 minutes on toasted and slightly golden on both sides (don’t worry if some of the filling oozes out slightly). Carefully place panini on serving plate, cut in half and enjoy!




Nutrition Information--approximately 215 calories per serving (entire recipe)