Squash Toasts with Ricotta and Cider Vinegar
Total Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
4-8 servings
- 1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash (such as delicata, acorn or butternut, which I used)
- 1/2 to 3/4 cup olive oil
- 1/2 teaspoon dried chile flakes, more or less to taste
- Coarse sea or kosher salt
- 1 yellow onion, peeled and thinly sliced
- 1/3 cup apple cider vinegar
- 1/4 cup maple syrup (though I’ll probably use 3 tablespoons next time)
- 4 slices country bread, 1-inch thick
- 1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
- 4 tablespoons chopped mint leaves
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Preparation
Step 1
Heat oven to 450°F. Line a large baking sheet with parchment paper.
Step 2
Halve, seed, and cut the squash into 1/4-inch thick slices without peeling.
Step 3
Toss the squash slices with 3 tablespoons olive oil, 1 to 2 teaspoons salt, and chile flakes until evenly coated.
Step 4
Transfer the mixture to the prepared baking sheet and roast until tender and slightly colored, 15 to 30 minutes, flipping once about 2/3 of the way through.
Step 5
Once tender, cut the flesh from the skin and discard the skin, leaving the roasted squash on the tray.
Step 6
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
Step 7
Add the onions and 1 teaspoon salt, cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes.
Step 8
Add vinegar and syrup, reduce heat to medium, and cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.
Step 9
Pile onions on top of roasted squash on their baking sheet.
Step 10
Use a fork to gently half-mash the squash and onion mixture, leaving it not uniformly combined.
Step 11
Heat a large skillet over medium-high heat, add 1 tablespoon olive oil per slice of bread, and cook bread until just golden brown on both sides.
Step 12
Drain on paper towels.
Step 13
Spread cheese on toasts, heap with the squash-onion mixture, sprinkle with coarse salt, and garnish with mint.
Step 14
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Chef's notes
The original recipe uses a larger amount of olive oil and slightly different cooking times.
Use peeled, already chunked butternut squash for convenience.
Use miche, a rustic whole wheat-rye sourdough, as the preferred bread for this recipe.
Reheats well in a 300°F oven for 15 minutes, even when fully assembled.
