Butternut & Mushroom Tartine

tar·tine

  [tahr-teen; Fr. tar-teen]

noun 

a fancy French open-faced sandwich topped with spreadable ingredients.

While I was in San Francisco last month we ate lunch at a french bakery called La Boulange. It was extraordinary! I had their special for the day....a butternut and mushroom tartine. A tartine is a french open faced sandwich or a "fancy" french sandwich like the dictionary says. It's really quite simple actually. I knew I had to make it when I got home with a few of my own twists.

Mary Banducci photographed and helped me cook during a very unusual photo session day. Don't ask me why I decided to cook, photograph, watch four kids under the age of 2 , and have my friends over for pedis all at the same time. Despite the chaos, this magical lunch prevailed! 

Ingredients

1 butternut squash

4 tbs fresh sage

2 cups fresh chanterelle or brown button mushrooms

1/2 cup olive oil

2 tsp dried thyme

3 cloves fresh garlic

whole nutmeg

pinch of salt

loaf of french bread

Directions

Heat oven to 400*

Slice your butternut in half, de-seed it, and then peel the skin with a vegetable peeler or knife. Dice the flesh into small half inch cubes. Place in roasting pan.

Lightly rinse or brush mushrooms and slice into quarters. Place in roasting pan.

Mince fresh garlic and add to roasting pan.

Sprinkle squash mushroom mixture with salt, freshly grated nutmeg, and dried thyme. Sprinkle with olive oil. Toss the mixture with your hands to coat. 

Roast in oven for 15-20 minutes. You want the squash to still be firm not mushy. 

Chiffande the thyme leaves and begin to heat olive oil in a saute pan.

Remove from oven and cool slightly while you toast slices of french bread.

Sprinkle the fresh sage into the oil and flash fry it for about 30 seconds. Remove with slotted spoon or fork.

Top your bread with the squash and mushroom mixture. Garnish with friend sage. 

Bon Appetit!

All images by Mary Banducci Photography

Butternut Squash Soup | A Delightful Fall Meal

Butternut Squash Soup

This is one of our favorite soups! It is light but still filling! It is very easy to make and it tastes so buttery and melt-in-your-mouth!

Ingredients

1 large Butternut Squash
2 cloves Garlic
3 TBS Olive Oil

2 tsp Salt

2 tsp Pepper

1 tsp Paprika
4-5 cups Water

1 tsp Siracha Chili Paste (optional for added spiciness)

3/4 cup Cream or Half & Half (optional)

Peel the squash with a vegetable peeler. Cut it in half. Remove the seeds. Dice into small cubes. Toss with Olive Oil, Garlic (crushed), salt, and pepper.

Place on a roasting pan or cookie sheet at bake at 400 degrees for 20-25 minutes.

Test the squash with a fork to see if it is tender.

 Place the cooked squash into a stock pot. Add the water and/or cream or half & half and blend with a hand immersion blender until velvety and smooth. Add the siracha chili paste at this time for added heat.

If you don't have an immersion blender you could place the squash and water and/or half & half into a food processor or blender to blend.

 Serve with a sprinkle of Paprika and extra salt & pepper if desired.