Sumac are berries that grow throughout the Middle East and in parts of Italy.
They’re dried and ground into a slightly fruity, tangy, and incredibly versatile spice.
Line 2 large rimmed baking sheets with parchment paper.
Photo:Victor Protasio
Peel squash and cut where neck meets bulb.
Slice neck into 1/4-inch half-moons.
Cut bulb in half lengthwise, discard seeds, and cut into 1/4-inch-thick slices.
Toss squash with crushed red pepper, 2 tablespoons oil, and 1 teaspoon salt.
Arrange in a single layer on prepared baking sheets.
Roast until tender and golden, about 30 minutes.
Transfer parchment to counter to let squash cool.
Reduce oven to 375F.
Line 1 baking sheet with fresh parchment paper and place bread on it.
Drizzle bread with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt.
Bake, flipping bread halfway through, until toasted, about 15 minutes.
Process until smooth and well combined.
Spread cheese mixture on toasts; top with roasted squash slices.
Top with pistachios and, if using, sumac.
Cut each tartine into thirds.
2,000 calories a day is used for general nutrition advice.
