Squash Toasts with Ricotta and Cider Vinegar

Ingredients

1 whole kabocha or other yellow-fleshed squash 2 1/2 to 3 pounds, cut into 1/4-inch thick slices

1/2 to 3/4 cup olive oil divided, for tossing squash, cooking onions, and bread

1/2 teaspoon dried chile flakes more or less to taste

2 teaspoons kosher salt divided, for squash and onions

1 whole yellow onion peeled and thinly sliced

1/3 cup apple cider vinegar

1/4 cup maple syrup though you can use 3 tablespoons for less sweetness

4 slices country bread 1-inch thick slices

1/2 cup cheese about 4 ounces, ricotta, goat cheese, feta, or mascarpone

4 tablespoons mint leaves chopped

Equipment

oven

skillet

parchment paper

paper towels

Directions

Heat oven to 450°F. Line large baking sheet with parchment paper. Halve, seed, and cut squash into 1/4-inch thick slices. Toss with 3 tablespoons olive oil, 1 to 2 teaspoons salt, and chile flakes until evenly coated. Transfer mixture to prepared sheet and roast until tender and slightly colored, anywhere from 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. Leave 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 and cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes. Add vinegar and syrup and reduce heat to medium. Cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.

Pile onions on top of roasted squash on the baking sheet. Use a fork to gently half-mash the mixture; it is best when the mixture is not uniformly combined. Taste and adjust seasonings if needed.

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.

To reheat, place fully assembled toasts on a baking sheet in a 300°F oven for 15 minutes.