In this easy tartine recipe, butternut squash gets kicked up a notch with a little cayenne pepper—a little heat to combat the sweet. The topping of crisp, smoky pancetta and generously shaved pecorino cheese adds the perfect amount of saltiness. Slideshow: More Butternut Squash Recipes 

Phoebe Lapine
Phoebe Lapine
November 2014


Credit: Photo © Phoebe Lapine

Recipe Summary

15 mins
1 hr
4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°.

  • On a parchment paper-lined baking sheet, toss the squash with the oil and salt. Arrange in an even layer and roast in the oven until tender and beginning to brown, about 40 minutes.

  • Meanwhile, brown the pancetta in a medium skillet until crispy and the fat has rendered, 4 minutes. Remove to a plate lined with a paper towel. Pour out all but 1 tablespoon of bacon fat and sauté the shallot over medium heat until soft and slightly caramelized, 5 minutes.

  • In a medium mixing bowl, combine the squash, shallot mixture and cayenne. Mash with a fork until semi-smooth. Taste for seasoning and add more salt as necessary.

  • Preheat the broiler. Arrange the bread on a baking sheet. Toast under the broiler until lightly browned on both sides, 2 minutes per side. Slather each piece with squash and top with the cheese and pancetta. Garnish with chives and serve immediately.