Spicy Butternut Squash, Kale, Pancetta, and Egg Tartine

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

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.

Ingredients

Americas
United States
Sandwich

Ingredients

Method