Winter Breakfast Panini

Mountain White
Mountain White


  • ½ Small Winter Squash
  • 1 Tbsp. Olive Oil
  • Salt and Pepper, to taste
  • ¼ Red Onion, sliced
  • 2 tsp. Butter, divided
  • 1 Egg, whisked
  • 1 oz. Goat Cheese, whipped
  • ¼ C. Arugula
  • 2 Slices Canyon Bakehouse Mountain White Bread


  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or foil.
  2. Coat the inside of the cut squash with olive oil and season with salt and pepper.
  3. Place the squash cut-side-down onto the prepared baking sheet and bake for 15 minutes.
  4. Remove the squash from the oven and cool slightly before scooping the inside into a bowl. Cover and allow to cool completely.
  5. Heat 1 tsp. butter in a skillet over medium-low heat. Place the onion slices into the pan and allow to caramelize. Remove from heat and set aside.
  6. Reduce the heat to low. Melt the remaining 1 tsp. of butter in the skillet and add the whisked egg. Using a wooden spoon, scramble until just cooked.
  7. Layer the egg and onions onto one slice of bread and the squash, goat cheese and arugula onto the other. Press the sides together and place the sandwich onto a panini grill.