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Roasted Butternut Squash & Whipped Goat Cheese Tartine

Roasted Butternut Squash & Whipped Goat Cheese Tartine

Updated October 28, 2026

Thick toast spread with whipped goat cheese and topped with caramelized roasted squash, crispy sage and a drizzle of balsamic.

Before you start: heat the oven to 425°F; cut the squash into 1/2-inch cubes, or buy pre-cut squash to skip the peeling; take the goat cheese out of the fridge to soften; cut the bread about 3/4 inch thick. Pre-cut butternut squash from the produce section saves the peeling and works perfectly here.

Roast the squash up to 2 days ahead; rewarm it on a sheet pan at 400°F for 5 minutes. Cut into smaller pieces after assembling to serve as party appetizers.

Cook time
57 min
Rating
…

Ingredients

Scale
Measurement units
  • 3 cups butternut squash (peeled and cut into 1/2-inch cubes; about 1 1/2 lb whole squash, or pre-cut)
  • 3 tbsp extra-virgin olive oil (divided)
  • ¾ tsp kosher salt (divided)
  • ¼ tsp black pepper
  • 2 fresh thyme sprigs
  • 8 oz soft goat cheese (room temperature)
  • 3 tbsp heavy cream
  • 1 tbsp fresh lemon juice
  • 8 fresh sage leaves
  • 4 thick slices sourdough or rustic bread
  • 2 tbsp balsamic vinegar
  • ⅛ tsp flaky sea salt (optional)

Instructions

Roast the squash
On the lined pan, toss squash cubes (3 cups) with olive oil (2 tbsp), salt (½ tsp), pepper (¼ tsp) and thyme sprigs. Spread in a single layer.
Roast at 425°F, stirring once halfway, until tender and browned at the edges, about 25 minutes. Pull out the thyme stems.
Equipment: rimmed sheet pan
Whip the goat cheese
While the squash roasts, whisk goat cheese (8 oz), cream (3 tbsp), lemon juice (1 tbsp) and salt (¼ tsp) until light, fluffy and spreadable.
Equipment: small bowl and whisk
Crisp the sage
Heat olive oil (1 tbsp) in a small skillet over medium heat. Add sage leaves and fry until they darken slightly and turn crisp, about 1 minute.
Lift the leaves onto a paper towel and keep the sage oil in the pan.
Equipment: small skillet
Toast the bread
Toast bread slices until deeply golden and crisp, about 3 minutes.
Equipment: toaster
Assemble
Spread the whipped goat cheese thickly over each toast and pile the warm squash on top.
Drizzle with balsamic (2 tbsp) and the sage oil, top with the crispy sage and sprinkle with flaky salt (⅛ tsp). Serve warm.

Tomorrow's Meal

Butternut Squash & Goat Cheese Skillet Pasta

Leftover roasted squash and whipped goat cheese tossed with pasta in a skillet into a creamy, tangy sauce.

You'll need to pick up:

8 oz short pasta1/4 cup grated Parmesan1 tbsp butter

Quick overview:

  1. 1.Cook the pasta in salted water until al dente, saving 1/2 cup of the water
  2. 2.Melt the butter in a skillet over medium heat and warm the leftover squash 2 to 3 minutes
  3. 3.Add the pasta, leftover goat cheese and a splash of pasta water and toss until creamy
  4. 4.Top with Parmesan and any leftover crispy sage

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