Cumin-Roasted Squash And Feta Panini Recipe

To create these paninis, you will need: butternut squash, olive oil, cumin powder, small loaves of Italian bread, baby spinach leaves, pre-roasted red peppers, feta cheese, capers, olives, mayonnaise, garlic, parsley, salt, and pepper. Douglas offers, "If butternut squash isn't on hand, acorn squash or pumpkin can step in admirably, carrying their unique flavors into the mix. For those seeking a quicker route, pre-cut squash from the store can save prep time without compromising on taste."

The sauce blends sliced olives and capers with mayonnaise, garlic, parsley, salt, and pepper. "To those on a plant-based diet, the mayo can be swapped for vegan mayo and the feta for vegan feta. Experiment with herbs like thyme or basil to impart a different herbal twist," Douglas says. 

As for the bread, any sturdy bread — ciabatta, focaccia, baguette, or sourdough — can stand in if Italian bread isn't available. Baby spinach contributes a fresh crunch, while a cup of pre-roasted red peppers adds sweetness and color. For a peppery kick, consider substituting the red peppers with roasted poblano or Anaheim peppers.

Lay the slices of squash onto the trays, then drizzle with olive oil and sprinkle with cumin.

In a small bowl, mix together the capers, olives, mayonnaise, garlic, parsley, salt, and pepper.

Top the four panini halves with the baby spinach, roasted peppers, roasted squash, and crumbled feta.

These cumin-roasted squash paninis are great for prepping ahead and you can refrigerate them or freeze them for future enjoyment. Douglas tells us that these paninis can be entirely assembled the day before serving, "Follow the recipe, assembling the sandwiches with all the layers — roasted squash, spinach, red peppers, sauce, and feta — between the bread halves. Once assembled, wrap each sandwich tightly in plastic wrap or place it in an airtight container, and store it in the fridge. The next day, when you're ready to enjoy them, simply heat a sandwich press or panini press. Toast the refrigerated paninis for a few minutes until they achieve that golden-brown, crispy exterior and the ingredients inside are warmed through." 

If you're looking for a longer-term storage solution, these paninis can also be frozen for up to a month. Wrap the assembled sandwiches individually in plastic wrap and then place them in a freezer-safe bag. When the craving strikes, take the frozen paninis out of the freezer and let them thaw in the refrigerator overnight. Once thawed, pop them into the sandwich press until they're warmed through and crisped up on the outside.

This make-ahead and freeze-ahead capability adds convenience to meal planning. Whether it's for a quick weekday lunch or an impromptu gathering, having these paninis ready to toast straight from the fridge or freezer ensures that every bite is just as delicious as if they were freshly made.