Butternut Squash Tartines: Gorgeous Fall Appetizer

Emily Caruso | Jelly Toast

Butternut Squash Tartines make for an elegant and easy appetizer. The first of our Two for Tuesdays features!

Squash Tartine Photo

Two for Tuesdays! Brandy and Emily worked together to provide you the perfect cocktail and appetizer for any chilly evening in front of the fire.

We hope you love it. 

Can I talk about how thrilled I am to be sharing a fall recipe with you? Especially when it's these sweet and savory Butternut Squash Tartines. The butternut squash is roasted with maple syrup, rosemary and pears to create the perfect fall combination.

Fall is by far my favorite season, with its crisp air, wooly sweaters and warm mugs of spiced apple cider, it's truly the highlight of my year. One of my favorite things about fall, however, is the abundance of squash that floods the markets - my favorite being butternut squash.

I love butternut squash for its sweet flavor and versatility in the kitchen. It can be roasted for a simple side dish, pureed into soups and even used in desserts, like my Chocolate Harvest Pie

This recipe for Butternut Squash Tartines is a combination of several of my favorite fall dishes. I grew up eating my mom's Squash Apple Bake that she would make with acorn squash and sweet, tart apples spiced with cinnamon. For this recipe, I decided to swap out the acorn squash for butternut and the apples for pears to put a different spin on my family's classic.

Squash Tartine Picture

The combination of ricotta cheese and the roasted squash was inspired by a fantastic breakfast treat that my mother-in-law taught me. A few years back, she made me the most delicious English muffin that she topped with ricotta cheese and pumpkin butter and then broiled until it was warm and bubbly. I was smitten, and have been making that ever since.

I wanted to take these two family favorites, mix them up and create the perfect fall appetizer - and I'm pretty sure I did! The sweetness from the maple syrup and pears play off of the rosemary, bubbly ricotta and crunchy hazelnuts in a satisfying combination of flavors and textures. Pair this with a lovely autumn cocktail and you have yourself an instant party! Just don't forget your sweater!

Today we start a new feature on Food Fanatic – Two for Tuesdays. You’ll love Brandy's Pear Vodka Cocktail to go with Emily’s Butternut Squash Tartines. Come back at 2 o'clock for the recipe.

Let’s make Tuesday something to remember!

Throwing a party? Serve Emily's Old Bay Chex Mix Recipe too. 

    10 Servings

Ingredients

  • 2 cups butternut squash, cut into 1/2" cubes (roughly 1/2 a large squash)
  • 1 pear, ripe but firm, peeled, cored and cubed
  • nonstick baking spray
  • 1/4 cup pure maple syrup
  • 1 tablespoon extra virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon fresh rosemary, chopped
  • 10 slices rye bread, or any hearty bread, toasted
  • 5/8 cup ricotta cheese, (1/2 cup plus 2 tablespoons)
  • 1/3 cup hazelnuts, toasted and chopped

Directions

  1. Preheat oven to 425°F and spray rimmed baking sheet with non stick spray; set aside.
  2. In a small bowl, whisk together maple syrup, olive oil, rosemary and salt and pepper to taste. Place butternut squash in a large bowl and pour 2/3 of the maple syrup mixture over the squash and toss to coat.
  3. Spread squash out onto prepared baking sheet and roast for 15 minutes.
  4. While squash is roasting, drizzle the pears with the remaining maple syrup mixture and toss to coat.
  5. After 15 minutes of roasting, remove baking sheet from oven, stir the squash and add the pears to the baking sheet.
  6. Return to the oven and roast for 10 more minutes or until squash and pears are tender, but still hold their shape.
  7. Remove and allow mixture to cool slightly. 
  8. Preheat broiler.
  9. Top each piece of toasted bread with 1 tablespoon of ricotta cheese. Divide squash and pear mixture over the top of the ricotta and place tartines onto a clean baking sheet.
  10. Place under the broiler until ricotta is warm and beginning to bubble in places, about 3-4 minutes.
  11. Remove and sprinkle tartines with chopped hazelnuts. 
  12. Enjoy!
 

Notes

  • Squash and pear mixture can be made the day ahead of time and stored in the refrigerator.
  • Tartines should be assembled and broiled just before serving.
  • The maple roasted squash and pears makes a fantastic side dish on its own! Serve with roasted pork or chicken for a complete Fall meal.

Squash-tartine-photo

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Rating: 4.6 / 5.0 (7 Votes)
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Emily-caruso

About Emily

Emily is known for her absurdly beautiful food photography and coffee co-dependencies on her Jelly Toast Blog. On Food Fanatic, she shares a third addiction: fabulous snacks.

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    Amber
    bluebonnetsandbrownies.com

    Stunning, Emily! I'm imagining the rye bread and sweetness from the squash pair SO well.