Butter Bean & Roasted Delicata Squash Tartines

January 18, 2017

Have you ever had an, “I have to make this” moment? You know, when you’re out to eat and you order something new. You casually take that first bite, freeze, and you think to yourself, “OMG . . . that’s delicious! I MUST figure out how to make this!” And there you sit, deep in thought, pondering food-relevant expletives, as you slowly begin to chew. Perhaps you’re sitting alone, or like me, out for lunch with your 2-year-old daughter, who’s now staring at you like you’re some sort of possessed stranger. 

Butter Bean & Roasted Delicata Squash Tartines | HonestlyYUM (honestlyyum.com)

Yep, this all happened to me just a few weeks ago when I first tried the butter bean and roasted Delicata squash toast at Bartavelle Cafe. Avocado toast is out of season, so I thought I’d give this one a try. Boy am I happy I did!! It’s one of those dishes that tickles your pallet a dozen different ways – the heartiness of the butter bean, the sweetness of squash, the zing of the lemon, the savoriness of the marjoram oil, the spice of the chili flakes, all dancing together with each bite atop a thick, crispy slice of levain. Ahh, I love it! Here’s my attempt at recreating this magical toast. I tried my best to do it justice, but I still highly recommend you try the original if you find yourself in Berkeley. Oh, and make sure you invite me along if you do! 😉

Butter Bean & Roasted Delicata Squash Tartines | HonestlyYUM (honestlyyum.com)

Butter Bean & Roasted Delicata Squash Tartines | HonestlyYUM (honestlyyum.com)

Butter Bean & Roasted Delicata Squash Tartines | HonestlyYUM (honestlyyum.com)

Butter Bean & Roasted Delicata Squash Tartines | HonestlyYUM (honestlyyum.com)

Butter Bean & Roasted Delicata Squash Tartines

Crisp levain toast topped with hearty butter bean spread, sweet delicata squash, savory oregano and lemon, and spicy chili flakes.
Servings: 3-4 toasts



  1. Preheat the oven to 400° F.
  2. In a mixing bowl, lightly toss squash slices with a bit of olive oil and salt. Spread evenly on a cookie sheet and roast in the oven for about 25 minutes, flipping about halfway through, until golden brown.
  3. Meanwhile, add butter beans, 1 tablespoon of olive oil, one tablespoon of water, and 1/4 teaspoon of salt into a food processor, and process until smooth. Add more water if necessary, a teaspoon at a time, until you reach a smooth and creamy consistency. Set aside.
  4. In a small bowl whisk together the minced oregano with the lemon juice, 2 tablespoons of olive oil, and a small pinch of salt. Set aside.
  5. Toast the bread. I used the broiler on my oven to get a nice char after the squash was done roasting, however, you can use a toaster if preferred.
  6. Assemble the toast: spread a layer of the butter bean puree on the toasted bread, top with roasted squash, then drizzle with a hefty amount oregano oil. Sprinkle with Aleppo chili pepper flakes to taste, and top with finishing salt. Enjoy, preferably while ingredients are still warm.

(images by HonestlyYUM)


This looks like a much more elegant version of my occasional “slather bread in hummus and top with veggies” lunches. I’ve never thought to pair butter beans with delicata squash, but I bet this is fantastic.

I just saw this on Pinterest and was like, “Wait, that’s the Bartavelle toast!!” SO delicious and absolutely an “I have to recreate this” moment. (Funnily enough, I recreated their 5 grain porridge in my last blog post, hah.) Your images are stunning. So nice to see another awesome blogger so local!

This has winter toast written all over it – I love it! What a fantastic combo. Making this very soon!

This tartine is everything I love about winter eating, especially with all the seasonal flavors you’ve incorporated. I’m inspired – heading off the riff on your recipe for lunch. Cheers!

Oh this sounds incredible! And I have totally had those moments when eating out. Usually I’m with my husband, and while he may not be as much of a foodie as me, he totally goes with it and we’ll try to dissect the flavors and how we could recreate it at home. Those are some of my favorite moments, and this is a prime example of why — it can inspire you to create some amazing things you wouldn’t have thought of otherwise! I don’t think I would have come up with a tartine like this in a million years, but it sounds incredible. The sweet and savory and spicy all in one… now I’m feeling inspired!

Thank you Willow!! Yeah, I totally agree. My wife has a much more sensitive palate than I do, so she’s often the one doing the dissecting of flavors. Thanks for stopping by the site 🙂

I do know what you are talking about, and now that I see these (beautiful) images I think I have to make this!

Hi, can I sub acorn squash and or cannelini beans as that is what is already have. Is there a big taste difference in the squash and or the beans?

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