A simple yet vibrant roasted delicata squash tartine with creamy goat cheese, juicy pomegranate seeds and crispy sage is the perfect light lunch for fall.

This post is sponsored by Louis Jadot. All opinions are my own.

Let’s talk tartines! I’ll choose one over a sandwich any day of the week. Saying you had a tartine for lunch sounds fancier and so much more chic than saying open faced sandwich (which is basically what it is). And speaking of fancy, I’m delighted to partner with Louis Jadot, maker of several tres chic French wines, to bring you this recipe.

Produced in the Mâconnais region of Burgundy, their 2017 Mâcon-Villages Chardonnay is aged without any oak contact to enhance the clean, fresh characters of the wine. No-oak Chardonnays are my favorite to pair with food because their crisp flavors and minerality aren’t overpowered by heavy oak flavors from the barrels. The result is a lighter, cleaner style of Chardonnay, which I’m always drawn to. This one from Louis Jadot displays lovely notes of apple and citrus, which pair seamlessly with the tart goat cheese and sweet roasted delicata squash in this tartine.

Why you’ll love this Goat Cheese and Delicata Squash Tartine

This goat cheese and squash tartine makes my heart go pitter-patter. With fresh seeded bread, soft creamy goat cheese, tenderly roasted delicata squash, juicy pomegranate seeds and crispy leaves of fried sage, it’s pretty much everything one could ever dream of for a light fall lunch.

Also, tartines are just so darn pretty. Blissfully unfettered by that top slice of bread, they are far more visually appealing than a sandwich, so you can artfully arrange the most vibrant of toppings to your heart’s desire.

Paired with Louis Jadot’s Mâcon-Villages bright, crisp Chardonnay, this meal is simply incredible, absolutely irresistible and impossibly delicious.

Adaptations for this tartine

You know what else is super fantastic about this recipe? You could easily transform these tartines into the most fabulous fall crostini appetizer by substituting smaller baguette slices and using fewer toppings per slice. Hello Thanksgiving starter!

Can I make this squash tartine vegan?

Easy peasy! Instead of goat cheese, use your favorite soft vegan cheese. Some of my favorites are the almond ricotta from Kite Hill or the creamy vegan feta from Violife Foods. You could also make vegan cheese from scratch if you’re feeling ambitious. Here’s a recipe for macadamia nut ricotta!

Tips & Tricks

• Here’s a little trick to roasting delicata squash that will make your life so much easier! Wait until after roasting the slices to remove the seeds. You can pop them out much easier vs. when the squash is raw.
• Allow the goat cheese to come to room temperature so that it spreads evenly and easily.
• After toasting your bread, allow it to cool almost completely so that the goat cheese doesn’t melt when spreading it on the toasted bread.
• If you are frying your sage leaves for this recipe, which I highly recommend, reserve the sage infused oil used for frying and brush a little onto the prepared tartines. It will add a lovely extra bit of sage flavor to every bite!

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Squash Tartine, don’t forget to share it using the hashtag #LePetitEats!

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Goat Cheese and Delicata Squash Tartine

A simple yet vibrant roasted delicata squash tartine with creamy goat cheese, juicy pomegranate seeds and crispy sage is the perfect light lunch for fall.

Course Appetizer, Snack

Cuisine French, Vegetarian

Keyword bread, tartine, vegetarian dinner ideas

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 500 kcal

Ingredients

• 1 small delicata squash halved, seeded and sliced into half circles
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 4 slices seeded bread
• ½ cup goat cheese softened
• handful whole sage leaves fried
• 2 tablespoons pomegranate seeds
• Flaky sea salt

Instructions

1. Heat oven to 400°. Toss squash slices with olive oil and season with salt. Spread evenly onto a baking sheet and roast for about 20 minutes, turning once. Remove from heat and allow to cool.

2. Toast bread and allow to cool slightly before spreading each slice with about 1 tablespoon of goat cheese. Top with roasted squash, sage and pomegranate seeds. Season tartines with flaky sea salt just before serving.