Looking for something different for a fall dinner. This sweet, savory, & spicy tartine is the perfect healthy comfort food. Serve with greens and a simple vinaigrette.
INGREDIENTS
1 Slice Toasted Whole Grain Bread, per person
1/2 cup Butternut Squash (cubed medium)
2 tablespoons Tandoori Garlic
1 tablespoon Red Onion (thinly sliced)
1 tablespoon Lardons
2 teaspoons Toasted Pepitas
1 tablespoon Italian Parsley (thinly sliced) *optional
INSTRUCTIONS
Slice bacon strips into lardons and cook until done. You will use one strip per tartine, but go ahead and make a bunch. They keep for a week in the fridge, and having bacon to add to your salads is not a bad thing.
Pre-heat oven to 475.
Cube peeled butternut squash:and put on baking tray. Toss cubed squash with olive and sprinkle with salt.
Roast butternut squash until golden brown, about 15 minutes. You may need to flip part way through.
While squash is roasting prep other ingredients and toast bread.
Place each piece of toast plates and spread Tandoori Garlic on each toast.
When squash is done, top each toast with a 1/2 a cup of roasted squash. Then top with onions, lardons, and pepitas.
Sprinkle with parsley if you are feeling fancy.
Enjoy!
PAIRINGS
Viognier
Chardonnay
Zinfandel
tartine spicy tandoorigarlic butternutsquash fall sandwich vegetarian