Squash And Ricotta Tartine Recipe
toasted focaccia, candied pepitas, baco noir balsamic, chicories. This dish is vegetarian and nut free (dairy free, gluten free and vegan options are available)
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Ingredients
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Tartine Base
Squash Topping
Ricotta
Candied Pepitas
Balsamic Drizzle
Chicories
Method
Prepare the Squash
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash into small cubes. Toss with olive oil, salt, black pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes until tender.
Prepare the Candied Pepitas
- 2
Candy the Pepitas
In a small skillet, combine pepitas, brown sugar, and cinnamon over medium heat. Stir constantly until the sugar melts and coats the pepitas. Remove from heat and let cool.
Assemble the Tartine
- 3
Build the Tartine
Toast the focaccia slices until golden. Spread a generous layer of ricotta on each slice, top with roasted squash, sprinkle with candied pepitas, and drizzle with Baco Noir balsamic vinegar.
Serve
- 4
Finish with Chicories
Top each tartine with fresh chicory greens for a refreshing crunch. Serve immediately.
