Kabocha Squash Toast with Carmelized Onions & Ricotta
Yield: 4-8 servings
* You can also use any yellow-fleshed squash like butternut
  • 1 2½- to 3-pound kabocha squash*
  • ¾ cup extra-virgin olive oil
  • ½ teaspoon dried chile flakes, more to taste
  • 3 teaspoons kosher salt
  • 1 yellow onion, peeled and thinly sliced
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup
  • 4 slices country bread, 1-inch thick, or other crusty bread
  • ½ cup ricotta, goat cheese, feta or mascarpone
  • Coarse salt
  • 4 tablespoons chopped mint
  1. Preheat the oven to 375F. Line a cookie sheet with tin foil and set aside. Use a serrated knife to cut the stem off of the squash and pierce it all over with a sharp knife.
  2. Place the squash on the cookie sheet and bake for 2 hours or until very soft, rotating half-way through.
  3. Slice the squash in half and get rid of the seeds. Scoop out the flesh and place it in a large bowl. Stir in ¼ cup olive oil , 2 tsp salt and the chile flakes, tossing to combine. Smash the squash with a fork.
  4. While the squash is roasting, heat another ¼ cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are softened and getting brown, at least 15 minutes. Add the vinegar and syrup, reduce the heat a bit, and stir until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
  5. Mix the onions in with the squash and stir it all together, adding more salt or chili pepper if needed.
  6. Add the remaining ¼ cup of oil to the skillet on medium-heat. Toast the bread until crispy on both sides. Spread each piece of toast with ricotta, then some squash and a sprinkle of chopped mint.
Recipe from Chef Jean-Georges Vongerichten
Recipe by The Baker Chick at https://www.thebakerchick.com/kabocha-squash-toast-with-carmelized-onions-ricotta/