Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine
Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre? Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine could be a tremendous recipe to try. For $1.65 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 203 calories, 7g of protein, and 13g of fat. This recipe serves 4. It is brought to you by Blogging Over Thyme. Head to the store and pick up fleur de sel, grainy mustard, extra virgin olive oil, and a few other things to make it today. Plenty of people made this recipe, and 276 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns an excellent spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese, Butternut Squash, Arugulan and Goat Cheese Quinoa, and 5-Ingredient Butternut Squash, Arugulan and Goat Cheese Pasta.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1.5 ounces fresh baby arugula
1 teaspoon balsamic vinegar
1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
2 tablespoons extra virgin olive oil
Maldon or fleur del sel salt, for finishing
4 ounces soft goat cheese, room temperature
4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
pepper
salt
1 whole head of garlic
Equipment:
oven
peeler
aluminum foil
baking sheet
spatula
knife
food processor
broiler
toaster
bowl
Cooking instruction summary:
Roast Garlic:Preheat the oven to 425degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.Roast Squash:Meanwhile, chop the butternut squash into a 1/2" dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2" thick large slices. Chop each slice into 1/2" matchsticks, line the matchsticks up, and proceed to chop theminto a 1/2" dice.Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.Using a small food processor, combine the goat cheese with the roasted garlic cloves. 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 mixture with salt and pepper.In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Step by step:
1. Roast Garlic:Preheat the oven to 425degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can.
2. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.Roast Squash:Meanwhile, chop the butternut squash into a 1/2" dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2" thick large slices. Chop each slice into 1/2" matchsticks, line the matchsticks up, and proceed to chop theminto a 1/2" dice.Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized.
3. Remove from the oven and allow to cool until lukewarm or cold.Using a small food processor, combine the goat cheese with the roasted garlic cloves. 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 mixture with salt and pepper.In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt).
4. Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
