Squash Toasts with Ricotta and Cider Vinegar

Heat oven to 450°F. Line a large baking sheet with parchment paper.

Halve, seed, and cut the squash into 1/4-inch thick slices without peeling.

Toss the squash slices with 3 tablespoons olive oil, 1 to 2 teaspoons salt, and chile flakes until evenly coated.

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.

Once tender, cut the flesh from the skin and discard the skin, leaving the roasted squash on the tray.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.

Add the onions and 1 teaspoon salt, cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes.

Add vinegar and syrup, reduce heat to medium, and cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.

Pile onions on top of roasted squash on their baking sheet.

Use a fork to gently half-mash the squash and onion mixture, leaving it not uniformly combined.

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.

Drain on paper towels.

Spread cheese on toasts, heap with the squash-onion mixture, sprinkle with coarse salt, and garnish with mint.