Delicata Squash Tartine

In French kitchens, a tartine is simply an open-faced sandwich built on good bread. This lunch version crowns thick sourdough with fluffy lemon ricotta, roasted delicata rings, sage, honey, and toasted pumpkin seeds.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 365 cal
• 12g protein
• 44g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 small (about 1 1/2 lb total) delicata squash
• 4 slices thick-cut sourdough bread
• 1 cup whole-milk ricotta
• 12 leaves fresh sage leaves
• 2 tbsp honey
• 3 tbsp olive oil
• 1 garlic clove
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp chili flakes
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Preheat oven to 425°F. Halve the delicata lengthwise, scoop out seeds, and cut into 1/2-inch half-rings (skin stays on).
2. 2Toss the squash rings with olive oil, salt, pepper, and chili flakes on a baking sheet. Roast 18–20 minutes until edges caramelize and flesh is creamy.
3. 3While squash roasts, stir the ricotta with lemon zest, salt, and a drizzle of olive oil until fluffy.
4. 4Heat a thin film of olive oil in a small skillet over medium. Fry sage leaves 30–45 seconds until crisp; drain on paper towel and sprinkle lightly with salt.
5. 5Toast the sourdough slices until deeply golden and crisp on the outside. Rub each warm slice lightly with the cut side of the garlic clove.
6. 6Spread a generous layer of the seasoned ricotta on each toast, going all the way to the edges.
7. 7Arrange overlapping warm delicata rings over the ricotta so every bite has squash.
8. 8Drizzle each tartine with honey and a final thread of olive oil.
9. 9Scatter the fried sage and toasted pumpkin seeds on top. Crack fresh black pepper over everything.
10. 10Serve immediately while the toast is still crunchy and the squash is warm. Pair with a simple side salad if packing for later; re-crisp toast under the broiler if needed.