Today’s wholesome, veggie-happy tartines are sponsored by Wasa, Swedish makers of the crispiest, crunchiest crispbreads that got topped with so many of my favorite foods.
And just like that, the holidays are over and it’s January 2015. I have this vivid memory of being a little kid on New Year’s in 1992 and thinking, “Whoa. How is it already 1992?!” (I was born in 1984). I have no idea why 1992 of all years gave me pause, but maybe that was one of the first times I realized time was passing. Pretty big thoughts for an eight-year-old, though I have always been introspective.
I tend not to make New Year’s resolutions because I prefer to make changes as soon as they come on my radar (why wait?) and I’m usually setting new goals for myself each week, whether that’s “drink more water” or “learn how to use a drill” (oh, homeownership) or “go on a 6-month road trip adventure” (planning is in the works!!!).
However, I will get on board with January being a great time to hit the reset button, to reevaluate our choices, and to take a little extra time for self-care, especially when the weather is often blustery and cold and it’s harder to come out from under our blankets. Like many people, I am feeling the effects of all those holiday cookies and heavier meals, the extra bites of chocolate throughout the day, and the lack of my “normal” veg-heavy recipes at home. Telling myself I can’t have sugar or dessert feels too limiting to me and only makes me want it more. Instead, I’ve found that I’m better off crowding out the sugary sweets and empty carbs with whole foods—when I want ice cream, I make banana fro-yo, when I crave pizza, I throw together a quick tortilla version, and when I want a sandwich on toasted sourdough, that’s where these Wasa Crispbread tartines happily come in.
These open-faced sandwiches totally hit the spot in the texture department, with extra crunchy crispbreads, a simple and creamy butternut squash white bean spread, rich avocado slices, earthy, good-for-you sprouts, and bright bursts of juicy pomegranate arils. At first, I was a little disappointed that the spread wasn’t a more vibrant shade of orange, but one bite in and I couldn’t have cared less. The caramelized shallots, roasted garlic, and small pour of tangy apple cider vinegar really make this something special. These tartines have that sweet-salty, crispy-smooth, texture-happy thing in spades. They’re what I would call mouth-happy food.
Photography by Aaron Scott
- ½ pound peeled and cubed butternut squash
- 2 shallots, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons extra virgin olive oil, divided
- 1 cup cooked white beans (I used cannellini)
- 1 tablespoon apple cider vinegar
- sea salt & freshy ground black pepper to taste
- Wasa Sourdough Crispbreads (or other flavor Crispbreads)
- avocado, peeled, pitted and sliced
- pea shoots or other sprouts
- pomegranate arils
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the chopped squash, shallots, garlic cloves, 1 tablespoon of extra virgin olive oil, and a few pinches of salt and pepper to the baking sheet and toss to coat. Roast the squash for about 40 minutes, or until tender.
- Once the squash is tender, add it to a food processor along with the remaining 2 tablespoons of olive oil, white beans, and apple cider vinegar. Process until mostly smooth.
- Spread the butternut squash and white bean mixture onto the crispbreads. Top with avocado, sprouts, and pomegranate arils. Enjoy!
This is a sponsored post written by me on behalf of Wasa.