GlossaryTartine: Tartine is the Frenchname for an open-facedsandwich layered with meatsor vegetables over a softspread.

Cooking TipRubbing warm bread with asliced garlic clove imparts justenough flavor; no chunks ofthe raw stuff are needed fortaste!

Be sure to read through theentire recipe before youbegin cooking. Trust us--you'll be glad you did!

Visit youtube.com/theplatedfor helpful how to videos!

30-40 minutes 670 calories per serving

Squash, Ricotta, and Sage Tartines with Apple Salad

servings

1. Prepare IngredientsPreheat oven to 450°F. Quarterbutternut squash cubes. Roughly chopsage leaves, discarding stems. Rinsecelery and thinly slice on a diagonal.Rinse arugula and pat dry with papertowel. Rinse apple and thinly slice,discarding core. Halve lemon. Halvegarlic clove. Rinse parsley and pickleaves, discarding stems.

2. Roast Butternut SquashOn a baking sheet, toss butternutsquash with sage, 1 tablespoon olive oil,salt, and pepper. Roast until tender,about 15 minutes. Remove from ovenand set aside.

3. Make Vinaigrette andSeason RicottaWhile squash roasts, in a medium bowl,whisk together 1 packet honey, juice of½ lemon, and 1 tablespoon olive oil.Taste and add salt and pepper asneeded. In a small bowl, combine ricottaand juice of remaining ½ lemon. Tasteand add salt and pepper as needed. Setboth aside.

4. Toast BreadHeat 1 tablespoon olive oil in a large panover medium heat. When oil isshimmering, add bread slices in a singlelayer, working in batches if necessary,and toast until golden, about 2 minutesper side. Remove and rub one side ofeach slice with cut side of garlic cloveand season with salt. Discard garlic.

5. Toss Salad and MashSquashAdd celery, arugula, apple, and parsleyto bowl with dressing and toss to coat.Using a fork, lightly mash roastedsquash.

6. Plate TartinesSpread ricotta evenly over garlic-rubbedsides of bread. Drizzle ricotta withremaining honey, then top withbutternut squash and sage. Divide saladevenly between 2 plates and servealongside tartines.

Ingredients12 ounces cubed butternut squash3 sprigs sage1 stalk celery3 cups arugula1 Gala apple1 lemon, divided1 clove garlic⅙ bunch parsley2 packets honey, divided½ cup ricotta cheese4 slices sourdough bread

What You Need At Homebaking sheetlarge pan

3 tablespoons olive oil kosher salt black pepper

Don't forget to post your#platedpics to Twitter,Facebook, and Instagram!