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Goat Cheese and Delicata Squash Tartine

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Warm, rustic tartines topped with creamy goat cheese, caramelized roasted delicata squash, fresh thyme, and a touch of honey. Toasted nuts and optional arugula add crunch and freshness for an easy seasonal appetizer, brunch, or light lunch.

Ingredients

  • 1 medium delicata squash, about 1 pound
  • 6–8 slices crusty sourdough or country-style bread, about 1/2 inch thick
  • 6 ounces soft goat cheese, softened to room temperature
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh thyme leaves, divided
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 1/4 teaspoon red pepper flakes, optional
  • 1/3 cup chopped walnuts, pecans, or pepitas, toasted, optional
  • 1 cup loosely packed fresh arugula, optional
  • 1 tablespoon balsamic glaze, optional

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Wash and dry the delicata squash. Trim the ends, halve it lengthwise, and scoop out the seeds and stringy center.
  3. Slice the squash crosswise into 1/4-inch-thick half-moons.
  4. Place the squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon thyme, salt, black pepper, and optional red pepper flakes. Toss to coat and spread into a single layer.
  5. Roast for 20–25 minutes, flipping halfway through, until tender and caramelized around the edges.
  6. During the final 5–8 minutes of roasting, arrange the bread on a separate baking sheet. Brush with the remaining 1 tablespoon olive oil and toast until crisp and lightly golden.
  7. Let the toasted bread cool for 1–2 minutes, then spread each slice with a generous layer of softened goat cheese.
  8. Arrange the warm roasted delicata squash over the goat cheese.
  9. Drizzle the tartines with honey or maple syrup and sprinkle with the remaining 1 teaspoon fresh thyme.
  10. Top with optional toasted nuts or pepitas, arugula, and balsamic glaze. Finish with additional black pepper and serve immediately.

Notes

  • Delicata squash does not need to be peeled. Wash the skin thoroughly because it becomes tender and edible when roasted.
  • Cut the squash into approximately 1/4-inch slices so it cooks quickly and caramelizes evenly.
  • Use sturdy sourdough or country-style bread that can support the toppings without becoming soggy.
  • For extra flavor, toast the walnuts, pecans, or pepitas in a dry skillet for 3–5 minutes before using.
  • The squash can be roasted up to 3 days ahead and refrigerated. Reheat it at 350°F (175°C) before assembling the tartines.
  • For a sweeter variation, add thinly sliced pear or apple. For a more savory version, add about 1/2 cup caramelized onions.
  • Ricotta, whipped feta, cream cheese, or blue cheese can replace the goat cheese.
  • Store the bread, cheese, and roasted squash separately and assemble immediately before serving for the crispest texture.

Nutrition

Find it online: https://thefamilycooking.com/goat-cheese-and-delicata-squash-tartine/