Roasted Butternut Squash Tartine on Rye with Fresh Ricotta + Pumpkin Seed Pesto

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Even though I'd be more than happy to still be hanging out in Northern California, it was nice to get back in our kitchen to work on a new fall recipe.

Tartines are a favorite of ours. Robert made this for lunch this past weekend and were so hooked on the flavor combo. The squash gets sweet and caramelized in a nice way, and is balanced by the brightness of the pesto on top. Topped with toasted pumpkin seeds for a little crunch, this is the most delicious and fall flavor packed tartine. You'll end up with a few extra pieces of roasted butternut squash and pumpkin seed pesto, which works out perfectly because I would put that cilantro pumpkin seed pesto on just about anything. 


Roasted Butternut Squash Tartine
1 medium butternut squash, peeled, cleaned and diced
1 thick slice marble rye bread
1/2 cup fresh ricotta cheese
1/4 cup toasted pumpkin seeds, plus 2 tablespoons to be used for cilantro pesto
1 tbs olive oil
salt and pepper
black sea salt for finishing

Preheat oven to 400°. Toss butternut squash with olive oil and season to taste with salt and pepper. Roast for 45 minutes or until caramelized and crispy. Remove from oven and set aside to cool. Toast bread and spread with fresh ricotta. Top with butternut squash, pumpkin seeds and drizzle with cilantro pesto. 

Cilantro Pumpkin Seed Pesto Recipe
1 bunch cilantro, stems removed
2 tbs toasted pumpkin seeds
1 clove garlic, diced
1 tsp lemon juice
1/4 cup olive oil
salt and pepper

In a food processor, combine cilantro, pumpkin seed, garlic and lemon juice. Pulse to combine. Scrape down sides process again, slowly drizzling in olive oil. Season to taste with salt and pepper.