Food Recipes Butternut Squash Tartines 5.0 (4) 1 Review This delicious open-faced sandwich is a hearty party bite with tender slices of squash, a bit of creaminess, and a touch of crunch. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on November 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 20 mins Total Time: 1 hrs 5 mins Servings: 10 Yield: 30 Jump to Nutrition Facts 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 Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. 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. 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. 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. 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. Spread cheese mixture on toasts; top with roasted squash slices. Top with pistachios and, if using, sumac. Cut each tartine into thirds. Rate it Print Nutrition Facts (per serving) 271 Calories 18g Fat 18g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 271 % Daily Value * Total Fat 18g 24% Saturated Fat 6g 29% Cholesterol 25mg 8% Sodium 532mg 23% Total Carbohydrate 18g 6% Dietary Fiber 2g 6% Total Sugars 2g Protein 9g Vitamin C 0mg 2% Calcium 152mg 12% Iron 2mg 9% Potassium 157mg 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.