Butternut Squash Tartines

This delicious open-faced sandwich is a hearty party bite with tender slices of squash, a bit of creaminess, and a touch of crunch.

Butternut Squash Tartines
Photo:

Victor Protasio

Prep Time:
20 mins
Total Time:
1 hrs 5 mins
Servings:
10
Yield:
30

This tartine is the perfect appetizer for a holiday dinner party (and frankly, makes for a satisfying lunch, too). Thin slices of roasted butternut squash sit atop a creamy ricotta spread spiked with a hit of lemon zest and black pepper. A shower of colorful pistachios adds a welcome crunch, and a sprinkle of lemony sumac adds an intriguing finishing touch. Sumac are berries that grow throughout the Middle East and in parts of Italy. They're dried and ground into a slightly fruity, tangy, and incredibly versatile spice. If you can't find it, just top the tartines with a sprinkle of lemon zest instead.

Ingredients

  • 1 butternut squash

  • 1/4 teaspoon crushed red pepper

  • 6 tablespoons olive oil, divided

  • 2 1/2 teaspoon kosher salt, divided

  • 10 slices country bread

  • 2 cups whole milk ricotta cheese

  • 1 teaspoon lemon zest (from 1 lemon)

  • Freshly ground black pepper

  • 1/2 cup roasted salted pistachios, chopped

  • Ground sumac (optional)

Directions

  1. Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.

  2. Peel squash and cut where neck meets bulb. Slice neck into 1/4-inch half-moons. Cut bulb in half lengthwise, discard seeds, and cut into 1/4-inch-thick slices.

  3. Toss squash with crushed red pepper, 2 tablespoons oil, and 1 teaspoon salt. Arrange in a single layer on prepared baking sheets. Roast until tender and golden, about 30 minutes. Transfer parchment to counter to let squash cool.

  4. Reduce oven to 375°F. Line 1 baking sheet with fresh parchment paper and place bread on it. Drizzle bread with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt. Bake, flipping bread halfway through, until toasted, about 15 minutes.

  5. Place cheese, lemon zest, black pepper, and remaining 2 tablespoons oil and 1 teaspoon salt in a food processor. Process until smooth and well combined.

  6. Spread cheese mixture on toasts; top with roasted squash slices. Top with pistachios and, if using, sumac. Cut each tartine into thirds.

Nutrition Facts (per serving)

247 Calories
18g Fat
13g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 247
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 29%
Cholesterol 25mg 8%
Sodium 488mg 21%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 9g
Vitamin C 0mg 2%
Calcium 139mg 11%
Iron 1mg 7%
Potassium 146mg 3%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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