Squash & Tomato Tartines

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1 medium (about 1 lb) delicata or small butternut squash
• 2 large ripe late-season tomatoes
• 1 loaf crusty baguette or sourdough
• 6 oz fresh goat cheese or ricotta
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 3 tbsp toasted pine nuts or pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F. Halve the squash lengthwise, scoop out seeds, and slice into 1/4-inch half-moons. Toss with olive oil, salt, pepper, and red pepper flakes on a sheet pan.
2. 2Roast the squash until tender and lightly caramelized at the edges, 15 to 18 minutes, flipping once. The pieces should be golden and easily pierced with a fork.
3. 3While the squash roasts, slice the baguette on a sharp diagonal into 8 thick slices. Rub each cut side lightly with the cut garlic clove and brush with a little olive oil.
4. 4Toast the bread slices on a second rack or in a skillet until crisp and golden, about 4 to 5 minutes. Watch closely so they do not burn.
5. 5Slice the tomatoes into thick rounds and season lightly with salt so they release a bit of juice and taste brighter.
6. 6Spread a generous layer of goat cheese or ricotta over each warm toast. Sprinkle lemon zest over the cheese for aroma.
7. 7Layer roasted squash slices and tomato rounds on each tartine, slightly overlapping. Tear basil leaves and scatter them on top along with the toasted seeds.
8. 8Finish with a final drizzle of olive oil and a crack of black pepper. Serve immediately while the toast is still crisp; these make excellent shareable brunch-to-lunch boards for weekend gatherings.