1 large whole-wheat baguette
extra virgin olive oil for brushing
3/4 cup grated swiss cheese
2. While the squash is baking, mix the rest of the ingredients in a thick bottomed saucepan. Stir on a medium high flame and bring to a boil. Remove the sauce from the stove and keep aside.
3. Add half of the sauce to the squash in the mixing bowl. Toss the squash, taste and adjust the amount of sauce if desired. You can also adjust the salt and pepper levels as needed. (You can stop here and refrigerate the squash until ready to prepare the tartines or continue to step 4)
4. Once again, preheat the oven to 350F. Slice the baguette into 1/2″ thick slices. Lay them out on a baking sheet lined with parchment paper. Brush each slice lightly with the olive oil. Top each slice with a generous amount of the squash and sprinkle a little cheese on top.
5. Place the tray in the oven and bake them until the cheese begins to melt. Around 5-7 minutes. Remove and serve warm.
Note: If you prefer more sauce, I recommend serving the sauce on the side. This prevents the bread from getting too soggy and the tartines will hold their structure.