Herbed Butternut Squash Panini w/Gruyere

Heritage Style Whole Grain
Heritage Style Whole Grain


  • ½ Butternut Squash, sliced to ½ inch
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Sage, sliced
  • Salt and Pepper, to taste
  • 12 oz. Gruyere Cheese, thinly sliced
  • 2 C. Arugula or Spinach
  • 8 Slices Canyon Bakehouse Heritage Style Honey White Bread


  1. Pre-heat oven to 375 degrees and prepare a baking sheet with parchment paper.
  2. Arrange sliced squash on parchment paper. Brush both sides with olive oil and season with sage, salt and pepper.
  3. Roast the squash for about 30 minutes, turning midway through.
  4. Brush the outsides of the bread with olive oil. Layer each sandwich with arugula, roasted squash, chopped walnuts and gruyere.
  5. Before serving, press each sandwich in a panini grill, or on the stovetop between two heavy skillets.