This squash tartine recipe is an easy, elegant appetizer. Impress your dinner guests, or cheer up your Tuesday night!
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
Preheat oven to 425°F and spray rimmed baking sheet with non stick spray; set aside.
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.
Spread squash out onto prepared baking sheet and roast for 15 minutes.
While squash is roasting, drizzle the pears with the remaining maple syrup mixture and toss to coat.
After 15 minutes of roasting, remove baking sheet from oven, stir the squash and add the pears to the baking sheet.
Return to the oven and roast for 10 more minutes or until squash and pears are tender, but still hold their shape.
Remove and allow mixture to cool slightly.
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.
Place under the broiler until ricotta is warm and beginning to bubble in places, about 3-4 minutes.
Remove and sprinkle tartines with chopped hazelnuts.