Squash Toasts with Ricotta and Cider Vinegar
, 45 min
Serves 4 as a main, 8 as an appetizer
Roasted squash half-mashed with maple-cider jammy onions, heaped on olive-oil toasts with ricotta and mint.
| prepHeat oven to 450°F / 230°C | |||||
| prepLine a large baking sheet with parchment paper | |||||
| 1 kabocha or butternut squash (2 1/2-3 lb / 1.1-1.4 kg), halved, seeded, cut into 1/4-inch / 6 mm slices | Toss squash with oil, chile & salt | Roast 450°F / 230°C, 15-30 min, flip once | Cut squash from skin, pile onions on | Half-mash with a fork | Heap with squash, salt & mint |
| 3 tablespoons olive oil (for the squash) | |||||
| 1/2 teaspoon dried chile flakes, to taste | |||||
| 1-2 teaspoons coarse sea or kosher salt (for the squash) | |||||
| 3 tablespoons olive oil (for the onions) | Cook onions with oil & salt 10-15 min | Add vinegar & syrup, cook 10-15 min | |||
| 1 yellow onion, peeled and thinly sliced | |||||
| 1 teaspoon coarse salt (for the onions) | |||||
| 80 ml apple cider vinegar | |||||
| 60 ml maple syrup | |||||
| 4 tablespoons olive oil (for toasting the bread) | Toast bread in oil until golden | Spread cheese on toasts | |||
| 4 slices country bread, 2.5 cm thick | |||||
| 1/2 cup / 4 oz / 115 g ricotta, goat cheese, feta or mascarpone | |||||
| 4 tablespoons chopped mint leaves | |||||
| Coarse salt, for sprinkling | |||||
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