Delicata squash and Pistachio Dukkah Tartine

Recipe and Photo by Jane Chapman

Delicata Squash and Pistachio Dukkah Tartine

This recipe combines the complementary flavors of Dukkah with caramelized roast Delicata Squash, creamy goat cheese, and golden local honey. Tartines are a go-to of mine for entertaining as they can be prepped ahead and paired with a green salad, curating a beautiful, nourishing, and no-fuss meal. I use Delicata Squash here because the thin skin is edible, and the half-moon shape of the slices allows for a rich browning when roasted. A few words on Dukkah, an Egyptian spice blend of primarily nuts and seeds, is another versatile staple in my home. This recipe will yield enough for you to top your Tartine and enjoy all week long, generously garnishing your morning eggs, piled high on a plate of labneh drizzled with olive oil, spooned onto homemade soups, or tossed into fresh salads. Traditionally, Dukkah is made with hazelnuts, but I have opted to use pistachios to keep all ingredients in this recipe local through and through. For the Tartine, I used a few slices of Coastal Sourdough sourced from Riviera Bread, focusing on naturally leavened sourdough made from 4 simple ingredients: flour, water, salt, and wild yeast. Pro tip: Make the Dukkah while you roast the squash and grill the bread to save time. Then, assemble it when you are ready to eat. This simple recipe will yield lunch for two, or slice and grill the entire loaf and roast more squash to accommodate lunch for 8-10. Serve with a salad of fresh gem lettuces from “The Garden Of” at our Saturday Farmer’s Market.

Ingredients

Dukkah

1 cup toasted pistachios

2 tablespoons white sesame seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon flaked sea salt

1 teaspoon freshly ground black pepper

1 loaf of Riviera Bread Coastal Sourdough, sliced and grilled

2 Delicata squash, seeds removed and sliced lengthwise and into half-moons

¼ cup chopped Italian parsley

1 teaspoon of San Marcos Farms Wildflower Honey

High-Quality Olive Oil * my local favorite is grown and pressed here in Goleta from “Amici Del Padre”

Directions

Preheat oven to 425.

Place the sliced squash on a silpat or parchment-lined sheet pan and roast for 30-45 minutes, flipping halfway. I prefer the squash slightly browned and crispy, which tends to cook for close to 45 minutes.

Place the toasted pistachios in a Cuisinart and lightly pulse to a coarse grind. Pour the ground pistachios into a bowl, add all the remaining ingredients for the Dukkah, and gently stir to combine. Keep the Dukkah in an airtight container at room temperature and enjoy it immediately or for up to a week.

Meanwhile, as the squash is baking, slice and grill the bread.

Assemble the tartine once the bread is grilled and the squash is cooked to your liking. Spread the goat cheese evenly to the edges of the toast. Next, arrange the Delicata squash, then layer the chopped parsley. Drizzle with extra virgin olive oil and San Marcos Farms honey to serve.