Roasted Tomato Squash Tartines

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 1 lb delicata or yellow squash
• 1.5 pints late-season cherry or grape tomatoes
• 3 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 fresh thyme sprigs
• 3 smashed garlic cloves
• 8 slices thick-sliced rustic sourdough or country bread
• 1 cup whole-milk ricotta
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 3 Tbsp snipped fresh chives
• 2 cups baby arugula or watercress
• 2 Tbsp balsamic glaze
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Halve the squash lengthwise, scoop out seeds if using delicata, and cut into 1/2-inch half-moons or chunks.
2. 2Toss the squash pieces and whole cherry or grape tomatoes on the sheet with olive oil, kosher salt, black pepper, thyme sprigs, and smashed garlic until evenly coated. Spread into a single layer.
3. 3Roast until the squash is tender and golden at the edges and the tomatoes have burst and released their juices, about 22 to 28 minutes, shaking the pan once halfway through. Discard the thyme stems and garlic if desired.
4. 4While the vegetables roast, stir the ricotta with lemon zest, lemon juice, most of the snipped chives, and salt until creamy and fragrant.
5. 5Toast the bread slices until deeply golden and crisp on the outside yet still tender inside, either in a toaster, under the broiler for 1 to 2 minutes per side, or on a grill pan.
6. 6Spread a generous layer of the lemony ricotta on each warm toast, reaching nearly to the edges.
7. 7Top each tartine with a tangle of baby arugula or watercress, then spoon the hot roasted squash and burst tomatoes over the greens so the juices soak lightly into the bread.
8. 8Drizzle lightly with balsamic glaze, scatter the remaining chives, and finish with flaky sea salt.
9. 9Arrange the tartines on a large board or platter for easy sharing. Serve right away while the contrast of warm roasted produce, cool ricotta, and crisp toast is at its best.