Recipe – Butternut Squash and Goat Cheese Tartine

Here is another super simple, autumn-inspired recipe! This is one of my favorite things to make for myself when I’m home and have time to enjoy lunch. All the flavors intermingle so well; you would never expect the ingredients list to be so short. It’s based on an open-face sandwich I had at a coffee shop in my neighborhood but elevated a bit more. I hope you all enjoy!

Ingredients

Serves 4 as a starter, 2 as a meal

• 1 small butternut squash

• Large handful of spinach, don’t be shy, it cooks down

• About 4 oz. goat cheese

• 4 large slices of sourdough bread, wheat sourdough is best

• Balsamic glaze, can be made by simmering balsamic vinegar and a bit of sugar until thick, or bought in stores, the best is at Trader Joe’s

• Olive oil, salt, pepper
  

Method

1. Peel butternut squash and cut in half vertically. Remove the seeds. Slice entire squash into thin and even semicircles. Season liberally with salt and pepper.

2. Heat a large pan and coat with olive oil. Sauté squash pieces on each side in one layer over medium-high heat in as many batches as it takes. Pieces should be tender and starting to brown before removing. Pour out any excess olive oil and save pan for spinach.

3. Toast bread. Begin simmering balsamic glaze if you are making your own.

4. Return pan to high heat. Add olive oil and spinach. Wilt spinach quickly, remove, and set aside.

5. Spread goat cheese generously on toasted sourdough. Layer squash over goat cheese. Divide sautéed spinach between pieces. Drizzle desired amount of balsamic glaze over each.

6. Serve and enjoy!