Delicata Squash and Pistachio Dukkah Tartine
This delicata squash and pistachio dukkah tartine recipe pairs roasted squash with creamy goat cheese, local honey, and sourdough bread. It's an easy, flavorful meal perfect for entertaining or a casual lunch.
Ingredients
For the Tartine
- 2 delicata squash, halved lengthwise, seeds removed and each half cut into half-moon slices
- 1 loaf sourdough bread, Riviera Bread Coastal Sourdough recommended
- Goat cheese
- ¼ cup Italian parsley, chopped
- 1 teaspoon honey, San Marcos Farms Wildflower Honey recommended
- Olive oil, high quality (my local favorite is grown and pressed here in Goleta from Amici Del Padre)
For the Dukkah
- 1 cup pistachios, toasted
- 2 tablespoons white sesame seeds
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon flaked sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°. Place the sliced squash on a Silpat or parchment-lined sheet pan and roast for 30–45 minutes, flipping halfway. I prefer the squash slightly browned and crispy, which tends to cook for close to 45 minutes.
- Place the toasted pistachios in a food processor and lightly pulse to a coarse grind. Pour the ground pistachios into a bowl, add all the remaining ingredients for the dukkah and gently stir to combine. Keep the dukkah in an airtight container at room temperature and enjoy it immediately or for up to a week. Meanwhile, as the squash is baking, slice and grill or toast the bread.
- Assemble the tartine once the bread is grilled and the squash is cooked to your liking. Spread the goat cheese evenly to the edges of the toast. Next, arrange the Delicata squash, sprinkle some of the dukkah on top, then layer the chopped parsley. To serve, drizzle with extra virgin olive oil and San Marcos Farms honey.
Nutrition
Calories: 296kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 638mg | Potassium: 651mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1775IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 4mg