Published on September 24, 2017

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Photography by CODY GUILFOYLE

Avocado toast has long had its moment and for those who are ready for a refresh, you’re in luck. We’re looking to the season’s best for a little inspiration in the kitchen—preferably, with brunch in mind. These make-ahead tartines boast a dynamic mix of sweet and savory notes via the squash and tomatoes, while the roasted pepitas, sprinkled on top, contribute to a delightful crunch. Here’s how to recreate this mouthwatering treat. 

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Photography by DOMINO
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Photography by CODY GUILFOYLE

Roasted Butternut Squash Tartines

Serves 4-6

Ingredients

  • 1 loaf of bread, sliced and toasted
  • 1 cup heirloom tomatoes, lightly roasted*
  • 1 cup roasted butternut squash (make ahead and store in the fridge before use)
  • fresh ricotta spread
  • arugula 
  • 1/2 cup roasted pepitas
  • salt and pepper, to taste
  • fine olive oil or balsamic vinegar, to drizzle

*Spread the tomatoes on a baking sheet and drizzle with olive oil and sea salt. Add in shallots, garlic, and a few sprigs of rosemary to give the tomatoes an accentuated flavor element. Lightly roast the heirloom tomatoes in the oven for 15 minutes at 375F. 

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Photography by CODY GUILFOYLE

To assemble the tartines, spread the ricotta generously over the toasted bread slices. Top with a few sprigs of arugula and add on the butternut squash cubes and heirloom tomatoes. Sprinkle the pepitas over each slice and garnish with salt, pepper, and a drizzle of olive oil—balsamic vinegar also works!

Enjoy immediately. 

(Plates pictured above: Lenox)

Discover more mouthwatering recipes:

The Roasted Butternut Squash and Plum Salad We’re Bringing for Lunch
11 Sweet and Savory Tartine Recipes To Make This Morning
Mellow Yellow Dishes That Are Anything But Boring

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