butternut squash and green chutney tartines


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

Butternut Squash and Green Chutney Tartines | A Brown Table

I like sandwiches of all sort, shapes and sizes. Tartines are no exception and I love them loaded, stacked with all sorts of stuff with contrasting flavors and colors! I’m a firm believer that every bite into a sandwich should offer different and distinct layers of complexity in taste. So, I’ve prepared a little fall inspired tartine to eat and share with you this weekend. 

Butternut Squash and Green Chutney Tartines | A Brown Table
Fall in Virginia | A Brown Table

All week long, we’ve been eating a lot of these guys! These tartines are layered with my green cilantro-mint chutney along with a few cubes of butternut squash, a generous layer of mozzarella and a single whole shiitake mushroom. It’s simple yet tasty, full of fresh herbs and flavors and a colorful open-faced sandwich at that. An easy dish that can easily be made into a snack or appetizer for a party. 

Butternut Squash and Green Chutney Tartines | A Brown Table

  • I used a rustic ciabatta bread here but any type of rustic bread will work for the bread base. 
  • Fresh pumpkin cubes can also be used in place of butternut squash. 

Go ahead and make yourself a few tartines and enjoy your weekend!

Butternut Squash and Green Chutney Tartines | A Brown Table

butternut squash and green chutney tartines

yields: 6 individual tartines


2 cups cubed butternut squash or pumpkin (about 1/2 inch sizes cubes)

1/2 cup red onion

1/2 teaspoon kosher sea salt

1/2 teaspoon black pepper, freshly ground

6 slices of ciabatta bread

6 small shiitake mushrooms

1/2 cup green cilantro-mint chutney (click for recipe)

1/2 cup low skim fresh mozzarella cheese (drain excess water and pat dry with a clean towel, and tear the cheese into bits)

1 tablespoon olive oil + a little more for drizzling over the tartines

a little more salt and pepper for seasoning 

1. Preheat the oven to 350F. Toss the butternut squash and onions together in a mixing bowl with 1 tablespoon of olive oil. Add the salt and pepper and spread the mixture on baking sheet lined with parchment paper for about 15-20 minutes until tender. Remove from oven and keep aside. Do not switch the oven off.

2. Take one slice of the bread and spread a generous 1 1/2 teaspoons of the green chutney with a butter knife. Place about 1 -2 tablespoons of the butternut squash mixture on the bread and 1 shitake mushroom in the center. Layer the top with about 1 tablespoon of the torn mozzarella cheese. Season with a little more salt and pepper. Prepare the rest of the tartines similarly and place them on a baking sheet lined with parchment paper. Drizzle the tartines with a little olive oil and bake in the preheated oven at 350F for about 10-15 minutes until the bread is lightly toasted and the cheese has melted. Remove from oven and serve immediately. 


9 Responses

  1. Goodness, these are just gorgeous! That shadowy photo of the pumpkin is amazing. And I love the idea of pairing a fresh herbaceous chutney with rich butternut squash. Mmm!

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