Don's Appliances Recipe: Pear Panini & Butternut Squash Soup
Chef Anthony Marino stopped by PTL today to show off these two delicious recipes!
Pear Panini
- 1 ripe pear, cored and sliced
- 2 oz. sharp cheddar cheese, thinly sliced or shredded (use 4 oz. for extra cheesy sandwiches)
- 1 tbsp. butter, softened
- 4 slices hearty bread (I used Sprouted Wheat & Sunflower Seed)
Instructions
1. Heat a griddle or skillet on medium-high heat. Butter two slices of bread on one side; place buttered side down onto the skillet. Top bread with pear slices and cheese--put a little cheese on the bread first, then the pears, then the remaining cheese. Butter remaining bread slices and place them on top of the sandwiches, butter side up.
2. Cook until bottom of sandwich is browned, 3-5 minutes. Flip over and cook 3-5 minutes more.
Butternut Squash Soup
Ingredients
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
