Roasted Squash & Tomato Tartine

A tartine is France’s open-faced sandwich, meant for sturdy bread and whatever the season offers. This lunch version piles roasted squash and blistered tomatoes over thick sourdough with creamy goat cheese and a touch of honey-balsamic.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 38g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 medium (about 1 1/4 lb) delicata or acorn squash
• 1 pint late-season cherry or grape tomatoes
• 4 slices thick-sliced sourdough bread
• 1 large garlic clove
• 4 fresh thyme sprigs
• 4 oz goat cheese
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp snipped fresh chives
• 2 Tbsp toasted pepitas

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Halve the squash lengthwise, scoop out seeds, and cut into 1/2-inch half-moons (leave the skin on if using delicata). Toss the squash with a drizzle of olive oil, half the salt, and a few grinds of pepper.
3. 3Spread the squash in a single layer on one side of the sheet. On the other side scatter the whole tomatoes with the remaining oil, thyme sprigs, and salt.
4. 4Roast for 18–22 minutes until the squash is tender and golden at the edges and the tomatoes have collapsed and released juices. Remove the thyme stems.
5. 5While the vegetables roast, toast the sourdough slices in a toaster or under the broiler until deep golden and crisp.
6. 6Rub the cut side of the garlic clove firmly over the warm toast so it lightly scents and seasons each slice.
7. 7In a small bowl mash the goat cheese with the honey and a splash of the tomato roasting juices until soft and spreadable.
8. 8Spread a generous layer of the whipped goat cheese on each toast. Arrange overlapping pieces of roasted squash on top.
9. 9Spoon the blistered tomatoes and any pan juices over the squash. Drizzle lightly with balsamic vinegar.
10. 10Finish each tartine with snipped chives, a scatter of toasted pepitas, and a final grind of black pepper. Serve warm with a knife and fork.