Butternut Squash Tartine with Arugula, and Roasted Garlic Goat Cheese
I have a thing for tartine sandwiches. If you’re not familiar with them, it is the French name for an open-faced sandwich.
They are elegant and all about the toppings.
Without sounding like a broken record (blah), I had an amazing fresh fig, goat cheese, and caramelized onion tartine at Maison Kayser in New York City and have been thinking about it ever since.
This Butternut Squash Tartine is inspired by the flavors of that tartine, except it is topped with a homemade roasted garlic goat cheese spread and peppery arugula leaves.
The butternut squash is cubed and roasted until soft and caramelized. You could easily sauté and caramelize it in a large pan on the stove-top but that requires more attention than its worth. We’ll also be using the oven to roast an entire head of garlic for the homemade goat cheese spread.
Shopping Tip: Buy butternut squash with a long neck, and relatively small base if at all possible. I prefer the neck of the squash, because it is easier to slice and dice and holds its shape very well.
How to Make Roasted Garlic Goat Cheese:
The homemade garlic goat cheese spread couldn’t be easier to make! We’ll combine room temperature goat cheese with the roasted garlic cloves and whip it in a small food processor.
To save time, you could also substitute this equally as delicious herbed goat cheese. Both options are superb!
To assemble the butternut squash tartness, we will spread toasted sourdough slices with a generous smear of the roasted garlic goat cheese spread, then add a handful of baby arugula, lightly tossed in balsamic vinegar. The touch of vinegar adds a lovely tangy sweetness that balances the sandwich extremely well.
Last but not least, we’ll top the arugula with a generous spoonful of the roasted butternut squash. I can’t think of a more delicious sandwich for the fall and winter seasons!
Butternut Squash Tartine with Arugula and Roasted Garlic Goat Cheese
Roasted Garlic Goat Cheese Spread:
- 1 whole head garlic
- 1 tablespoons (15 mL) extra virgin olive oil plus more if desired
- 4 ounces soft goat cheese room temperature
- kosher salt
- freshly ground black pepper
Roasted Butternut Squash:
- 1 lb butternut squash peeled and chopped into ½ -inch dice
- 1 tablespoon (15 mL) extra virgin olive oil
- 1½ ounces baby arugula leaves or small handful
- 1 teaspoon balsamic vinegar
- 4 large slices sourdough bread toasted
- Maldon or flaky salt for finishing
- Note: The garlic and butternut squash are roasted at the same temperature and can be cooked simultaneously - please read the full recipe instructions below before proceeding to save time.
- Prepare Garlic Goat Cheese Spread: Preheat the oven to 425°F (220°C) with a rack in the center position. Trim the top of the head of garlic with a knife so that the cloves are exposed. Gently rub your fingers back and forth over the sides to remove as much of the garlic papery skin as you can. Drizzle the cloves with the extra virgin olive oil and wrap tightly in aluminum foil. Place on a small sheet pan or into a baking dish and roast the garlic until the cloves are very tender and golden brown about 45 minutes. Unwrap carefully - be careful for steam burns - and allow the garlic to cool completely before squeezing out the cloves in the bowl of a small food processor. Once the garlic cloves are cool, add the room temperature goat cheese to the bowl. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season to taste with salt and pepper, adding an additional drizzle of olive oil if desired. Set aside for assembly.
- Roast Squash: Place the chopped butternut squash on a half sheet pan and drizzle with the olive oil. Toss with hands until evenly coated. Season with salt and pepper. Roast the squash at 425°F (220°C) until cooked through and lightly caramelized, about 20 to 30 minutes, tossing once or twice throughout cooking. Remove from the oven and allow to cool until lukewarm or room temperature.
- Assemble: In a small bowl, toss the argula leaves with the balsamic vinegar and season with salt and pepper. Spread a thick layer of goat cheese onto each slice of toasted bread. Top with a handful of dressed arugula, followed by a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or other flaky finishing salt. Serve immediately.
55 Comments on “Butternut Squash Tartine with Arugula, and Roasted Garlic Goat Cheese”
how well will this hold up if I made it beforehand for my dinner party?
Hey Aubrey! How far in advance? If its just a half hour to an hour, that should be fine (make sure your bread is nice and toasted, as it will hold up better). You can absolutely make the goat cheese in advance (it should be at room temperature for spreading though)! Does this help?
Oh,I read this post off a link from pinterest and so gladc I did! This is exactlhy the kind of food my husband and I like to. cook and eat. Thank you somuch in advance for the many memorable eating moments I foresee coming out of your blog. –your ode to garlic above tips me off to our true kinship…I make a hummus that was once described by a novice as “garlic slightly seasoned with chickpeas.” Which I took as great compliment! We inhale the stuff.
A possble tip on butternut prep…I slice the thing horizontally first into the thickness I want the cubes, then peel the thin rounds with a sharp paring knife. Incredibly easier in my opinion than peelig it whole. Never met anyone else who does it this way though. But it’s worth a try!
Again, beautiful job with this recipe and photos. Can barely wait to try it.
Just … wow. I love every single ingredient in this tartine.
Thanks so much Beth!
Just stumbled across this!! oh my gosh! butternut squash + goat cheese + arugula?!! some of my fave things and the perfect fall app! love love love and pinned!
Thanks so much Alice!!!
These look so good! Anything with roasted garlic and goat cheese has my attention, too. Beautiful.
I 100% prefer the tartine to the sandwich! Although, if we’re talking Maison Kayser bread, I will probably eat the tartine with an extra bread slice on the side. Priorities.
THIS TARTINE TOPPING. Big need.
This looks delicious! I like the open face without one more piece of bread. And goat cheese with garlic? Delicous. Thanks for the recipe!
You are so not alone- tartines are the bomb! Definitely fancier than a plain old sandwich.
This looks so yummy and reminds me of a really similar flatbread I’ve made for clients in the past with ricotta, roasted sweet potato, arugula and pomegranate seeds! But I bet that roasted garlic goat cheese really amps up the flavor, well done!
This looks sooooo good! And I agree…most sandwiches have way too much bread and I always hurt my mouth trying to eat them! Toasts are so much better. And this one has all my favorite things! Delicious!
I’m totally with you on the sandwich thing – too much bread! It’s all about the fillings 🙂 and this combination sounds incredible – especially with a whole head of garlic in the goat’s cheese! Amazing!
Can’t wait to try this…I love the combo! And, I love the neck of squash too. I almost never cube the base (it’s such a pain!)… 🙂
Yes! Such a pain! Removing squash seeds is one of my pet peeves, haha!
Okay! This sounds incredible! Especially the roasted garlic goat cheese…only problem is, I don’t like goat cheese (ha!) – what would you recommend as a substitute -because I must make this beautiful sandwich! Nice!
Oooh, I totally get it. I feel like it is either a love or hate thing. I think it would definitely work with a whipped feta (just put feta in a small food processor!) OR a nice ricotta (preferably whipped as well). Hope that helps!
ohmygosh… this sounds so freakin’ amazing! It’s like all my favorite savory stuff in one!! SO perfect. 🙂
GORGEOUS!!!! I’m kind of mad at you right now for posting a recipe with an entire head of roasted garlic though – it’s one of my absolute favorites and well… Breastfeeding and garlic don’t mix. But I’m definitely bookmarking it for next fall (and mental note to self: remember to actually make it then!).
Oh no!!!! Sorry! I forgot about that. Ok, I have solutions: you could either do straight goat cheese (or finely chopped chives, does that work?), other herbs, or maybe something spicy, like harissa?
Such a smart tip on buying long neck squash…I totally agree! I always find dealing with the base so annoying. This goat cheese….I want to eat it on everything….so amazing!
Also, Maison Kayser is totally the best! So hard not to go there everyday 🙂
Thanks Kelli! I think it is one of those things I’ve always done, but never really thought about until I wrote this post, haha! Funny how that works.
And oh my gosh, I am totally screwed if we end up in NYC. I would be at Maison Kayser everyday.
Tartines are my favorites!! I love the flavors of this one!
This is gorgeous! I’m with you on the tartine obsession 100% 🙂
Glad I’m not alone! 🙂
This looks like the perfect fall meal! What are anyone’s thoughts on subbing another cheese for goat cheese? The colors look great together, I cant wait to make this.
I actually think a whipped feta would be delicious as well! Or ricotta! I think a sliced cheese wouldn’t work quite as well with the butternut squash though 🙂 Thanks Elise!
this reminds me a lot of a bruschetta I had at Sylvain in New Orleans this spring. Instead of arugula, they used kale pesto. I’ve been meaning to recreate it ever since.
And I totally agree that Eric Kayser bread is the best known to man!!
Oh my goodness, THAT sounds fantastic! Kayser bread is amazing!
I love every single ingredient in this dish! And it is beautiful. Pinned.
Thank you so much Liz!
YUM! This looks awesome. The goat cheese looks amazing. Can’t wait to make this. Love your blog and design.
Thank you so, so much! That means a lot Jeni!
Oh my gosh where do I start? This reminds me of Paris and I have to make them! I had goat cheese toasts when I was there and I never have forgotten them. AND my husband is on a butternut squash kick. Love these!!
Thanks Dorothy! Oh my gosh, on a completely unrelated note, I was just imagining you sitting at your keyboard, manually deleting the “+” signs that probably popped up when you tried to leave this. Gahhhh!
I’ve been sticking butternut squash in as many dishes as possible lately! These look so good!
This is my first butternut squash recipe of the season! Believe it or not!
mmmm, the roasted garlic goat cheese sounds particularly good!!!
YES! IT IS!
Oh, holy heavens! Tartines are just the bomb diggity and you have nailed it with roasted butternut squash. High-five!
This looks amazing.. anything with butternut squash is solid gold in my book. 🙂
Mine too! Just in love with those biscuits you posted too, so creative Erika!
I made a tartine sort of similar last year, BUT yours looks a million times better. Tartines are the best and anything with butternut is a win for me!
I’m sure that’s not true, but thank you Tieghan!
I don’t even like butternut squash (I know, it’s my one bad foodie thing), BUT I bet I would scarf this down! The garlic goat cheese is my dream!
It’s ok…I forgive you. You gotta try the goat cheese though! 🙂
I need to make this asap. Totally with you – tartine’s are so much better!
Bread is everything when it comes to a perfect sandwich but I totally agree that there is often times too much of it on a normal sandwich. This is such a great fall twist on that fig sandwich you mentioned which is great for us Midwesterns as well since the figs are all gone over here too (booo)…
Yes, I sort of regret that statement…bread REALLY matters!!! But unless the bread is spectacular, I still most of the time there is too much bread 😉
Glad I posted this version too! Thanks Shelly!
Tartines are THE BEST, especially when they have a ridiculously delicious filling like this one. I lived across the street from a Kayser bakery this summer, and have been spoiled for life since!
Oohhh! When you were traveling in France?! That sounds like my dream! 🙂