Name: Spicy Butternut Squash, Kale, Pancetta, and Egg Tartine
Yield: Serves 2
Cuisine: American
Ingredients: Fleur de sel for sprinkling; 1 tbsp unsalted butter; 2 eggs; 4 cups/145 g finely chopped kale; Chile flakes for seasoning; 2 slices country sourdough bread; ½ tsp brown sugar, plus more if needed; 5 large fresh sage leaves; 2 garlic cloves; 3 tbsp/45 ml extra-virgin olive oil; 1 small butternut squash, halved and seeded; ¾ tsp kosher salt, plus more if needed; 6 to 8 slices thick-cut pancetta

Preparation info

Serves
2

Difficulty
Medium

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

When I make this dish, I make it really spicy. I love the kick from the chile flakes with the sweetness of the squash and the earthiness of the kale. But if you don’t like heat, use less chile flakes or even omit them altogether. Also feel free to substitute bacon for pancetta if you’d like, or make this a great vegetarian dish with no meat at all.