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
3-4toasts
Servings
3-4toasts
Ingredients
Instructions
  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.