Vegan Roasted Squash Tartine Recipe

prepare and roast squash

Preheat the oven to 425°F (220°C). Cut the acorn squash in half, scoop out seeds and stringy bits, then slice each half into 1/2-inch thick half-moons. In a bowl toss the squash slices with 1 tsp olive oil, 1 tsp maple syrup, 1 tsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on a parchment-lined baking sheet, roast 20–25 minutes, flipping once halfway, until edges are caramelized and flesh is tender. Remove and let cool slightly.

blend hummus

In a food processor combine 1 cup pumpkin purée, 1 cup drained chickpeas, 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 tsp ground cumin and 3/4 tsp salt. Blend until smooth, scraping sides as needed. If too thick, add up to 2 tbsp water, 1 tbsp at a time, until spreadable. Taste and adjust salt or lemon. Transfer to a bowl and stir in 1 tsp extra-virgin olive oil for sheen. Keep covered until assembly.

make kale crisps

Lower oven to 350°F (175°C) after squash is done (or use a separate oven rack). Toss torn kale pieces with 1 tbsp olive oil and 1/4 tsp salt, massaging lightly so oil coats evenly. Spread in a single layer on a baking sheet and bake 10–14 minutes, checking at 8 minutes; remove when edges are crisp but not burnt. Let cool — they will crisp further.

grill sourdough

Brush both sides of 4 slices of sourdough with 2 tbsp olive oil, sprinkle lightly with 1/2 tsp salt and 1/4 tsp black pepper. Grill or toast in a skillet over medium-high heat 2–3 minutes per side until golden and crisp and grill marks appear, or use a grill pan. Keep warm.

mix rosemary honey

Stir together 2 tsp vegan honey substitute (or mild agave), 1/2 tsp minced fresh rosemary and 1/4 tsp lemon zest (optional) in a small bowl. Let sit 5 minutes so flavors meld. This will be drizzled over the finished tartines.

Spread about 1/4 cup pumpkin hummus evenly over each toasted sourdough slice, leaving a small border. Arrange 3–4 roasted acorn squash slices on top of each hummus-covered slice (reserve a few for garnish). Crumble or nestle a handful of kale crisps over the squash for crunch. Sprinkle 2 tbsp toasted pumpkin seeds total over the 4 tartines (about 1/2 tbsp each). Drizzle each tartine lightly with the rosemary honey mixture (about 1/2 tsp per slice) and finish with a small pinch of flaky salt and a light grind of black pepper. Garnish with an optional small rosemary sprig.

serve

Serve immediately so kale crisps remain crunchy. Leftovers: store components separately (hummus in an airtight container up to 3 days, roasted squash 2 days) and assemble just before serving.