BUTTER BEAN AND ROASTED DELICATA SQUASH TARTINES
(makes ~ 3-4 pieces of toast)
Ingredients:
- one Delicata squash, halved, and cut into 1/4-inch slices
- one 14 oz. can of butter beans, rinsed and drained
- 1 tbsp minced fresh oregano
- 2 tsps lemon juice
- 3 tbsps olive oil
- salt
- Aleppo chili pepper flakes (to taste)
- Maldon salt, for finishing
- levain bread round, sliced into 3/4-inch slices
Directions:
- Preheat the oven to 400° F.
- In a mixing bowl, lightly toss squash slices with a bit of olive oil and salt. Spread evenly on a cookie sheet and roast in the oven for about 25 minutes, flipping about halfway through, until golden brown.
- Meanwhile, add butter beans, 1 tablespoon of olive oil, one tablespoon of water, and 1/4 teaspoon of salt into a food processor, and process until smooth. Add more water if necessary, a teaspoon at a time, until you reach a smooth and creamy consistency. Set aside.
- In a small bowl whisk together the minced oregano with the lemon juice, 2 tablespoons of olive oil, and a small pinch of salt. Set aside.
- Toast the bread. I used the broiler on my oven to get a nice char after the squash was done roasting, however, you can use a toaster if preferred.
- Assemble the toast: spread a layer of the butter bean puree on the toasted bread, top with roasted squash, then drizzle with a hefty amount oregano oil. Sprinkle with Aleppo chili pepper flakes to taste, and top with finishing salt. Enjoy, preferably while ingredients are still warm.
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