Try these roasted butternut squash and goat cheese tartines – Since Fall is in full swing and Halloween and Thanksgiving are just around the corner, I’m embracing all things squash and its delicious fall flavors.
What I love about squash is how versatile it is – you can pair it with almost anything. Even on its own with just a little salt, pepper, and butter it can be the main event. Or just serve it as a side dish that compliments the main course. Roast it till it’s caramelized (and include those delicious browned bits), add some bread, goat cheese, and honey and you have a fun, healthy tartine lunch.
What you’ll need for squash and goat cheese tartine
This recipe is about as easy as gets, but you’d never know it by how good it is.
The equipment you’ll need
You’ll need the standard equipment for making a tartine:
- Panini maker, oven broiler, frying pan or cast iron skillet, or toaster
- Roasting pan or rimmed baking sheet
- Parchment paper or foil
- Cutting board
The ingredients
- 1 lb butternut squash (or any kind of hard squash) peeled and cubed
- Slices of good French or Italian country bread
- Extra-virgin olive oil
- 4 ounces goat cheese
- Cilantro
- Honey
- Salt
- Black pepper
Some things you could add
I like mine just as I’ve described it here. I like to let the squash shine. However, if you’re feeling adventurous, here are some additions that would work:
- Sage leaves chopped and sprinkled on as a garnish or you could even add crispy sage by first frying the leaves in a little butter
- Some red pepper flakes could give it a nice bite
- If you’re a blue cheese lover, you could try that rather than the goat cheese
- Freshly chopped thyme, parsley, or rosemary could also work well
- A drizzle of maple syrup or a sprinkle of brown sugar rather than the honey would add some additional sweetness
The instructions for squash and goat cheese tartines
For the squash:
- Preheat oven to 425 degrees
- Peel the squash and cut squash pieces into approximately 1-inch cubes
- Line the baking sheet with foil or parchment paper
- In a small bowl combine the squash pieces with olive oil and add salt and pepper to taste
- Spread squash on the baking sheet and bake for about 30 minutes or until fork tender (I sometimes go a bit longer to caramelize the squash pieces as I think it adds additional flavor)
For the tartines:
- Butter the bread slices and toast them (i like the outside of the bread to be crispy)
- Add a large spoonful of the squash mixture to each slice of bread (enough to cover the entire slice)
- Smash the squash with a fork to cover all the bread surface
- Cut thin circles of goat and place on top of the squash
- Place the bread (with squash and goat cheese on top) under the broiler for a few minutes until the goat cheese is light brown on top
- Remove from the broiler
- Drizzle with honey on top and serve immediately
Try These Roasted Butternut Squash and Goat Cheese Tartines
Try these roasted butternut squash and goat cheese tartines for a wonderfully delicious and healthy lunch this Fall.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: Lunch
- Cuisine: Tartines
Ingredients
- 1 lb butternut squash (or any kind of hard squash) peeled and cubed
- Slices of good French or Italian country bread
- Extra-virgin olive oil
- 4 ounces goat cheese
- Cilantro
- Honey
- Salt
- Black pepper
Instructions
- Butter the bread slices and toast them (i like the outside of the bread to be crispy)
- Add a large spoonful of the squash mixture to each slice of bread (enough to cover the entire slice)
- Smash the squash with a fork to cover all the bread surface
- Cut thin circles of goat and place on top of the squash
- Place the bread (with squash and goat cheese on top) under the broiler for a few minutes until the goat cheese is light brown on top
- Remove from the broiler
- Drizzle with honey on top
- Top with cilantro and serve immediately
Notes
I like to caramelize the squash for an extra depth of flavor. So let the squash go a little bit longer until the bottoms of each cube get crusty brown and the bits of squash on the baking sheet are also browned.
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