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Butternut Squash Tartine with Arugula Pesto


A toast recipe that's just fancy enough to be called a tartine. The recipe below makes about ½ cups pesto.

Course Breakfast, Main Course, Snack

Ingredients

Tartine

  • 3 cups cubed butternut squash
  • Olive or avocado oil
  • Salt to taste
  • 4 slices sourdough bread
  • 1 cup ricotta or kite kill almond ricotta
  • Arugula Pesto (recipe follows)

Arugula Pesto

  • 1 packed cup baby arugula
  • 1 packed cup basil leaves
  • 1 garlic clove peeled
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon nutritional yeast
  • ¼ cup olive oil

Instructions

For the butternut squash

  1. Heat the oven to 400°F. Oil a baking tray with olive or avocado oil. Arrange butternut squash cubes on the tray, brush the tops with a little oil and sprinkle with salt. Roast in the oven for 25-35 minutes (depending on your oven and the size of your butternut cubes), flipping the cubes at the 20 minute mark.

For the pesto

  1. Combine ingredients in a food processor and puree until smooth-ish, scraping down the sides with a rubber spatula once or twice.

Assemble your tartine

  1. Toast sourdough bread, spread ricotta on the warm bread followed by a layer of pesto and roasted squash. Serve immediately.