Squash Toasts with Ricotta, Cider Vinegar & Maple Syrup
Squash can be turned into many different dishes, and this one, adapted from Smitten Kitchen, is a delicious, satisfying appetizer that can also serve as a light lunch. The trick is to find the right balance between the size of the squash and the volume of onions - something you will have to judge based on what's available in the grocery store. Use a small squash, or increase the volume of onions, apple cider vinegar and maple syrup to ensure adequate distribution. If you can, make the squash ahead of time to allow the flavours to mingle. If you have leftover squash, then you have lunch for the next day!
More tasty appetizers: here. Try these unique treats: Yellow Pea Puree with Buttered Onions and Caper Sauce, and Tomato Crostata wth Honey Thyme Glaze.
Serves: 4 as a main, 8 as an appetizer
Time: about 45 minutes.
Ingredients
1 small 2 1/2- to 3-pound butternut, kabochaa, acorn or other yellow-fleshed squash
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 - 2 yellow onions, peeled and thinly sliced
1 teaspoon dried thyme or rosemary (optional)
1/3 cup apple cider vinegar
1/4 cup maple syrup
4-8 slices country bread, 1-inch thick (Here's an artisan bread that works well)
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped fresh mint leaves or 1 teaspoon dried mint leaves
Method
Heat oven to 450. Line a large baking sheet with parchment paper OR grease the pan.
To make it easier to cut the squash, put it in the microwave on high for 1 minute.
Cut the squash in half, scoop out the seeds and cut each half into 1/4 inch thick slices. Toss the slices with 3 tablespoons olive oil, 1 - 2 teaspoons salt and the chile flakes until evenly coated. This method allows more parts of the squash to become browned and caramelized.
Transfer the slices to the prepared sheet and roast until tender and slightly colored, anywhere from 15 to 30 minutes (depending on the density of the squash you use), flipping once about 2/3 of the way through.
Remove from the oven when the squash is tender and let cool. When the squash is cool, cut the flesh from the skin and discard it. Collect the pieces of roasted squash together.
Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and 1 teaspoon salt the thyme or rosemary (if using) and saute, stirring frequently, until the onions are softened and beginning to brown, about 10 to 15 minutes. Add the apple cider vinegar and the syrup and reduce heat to medium. Cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.
Combine the jammy onions with the roasted squash. Use a fork to gently mash the mixture, mashing to the texture according to your preference. Taste and adjust seasonings if needed.
Heat a large skillet over medium-high heat. Cut the bread in sizes to suit your diners. Add 1 tablespoon olive oil per slice of bread, and cook the bread until just golden brown on both sides.
Drain the toasts on paper towels. Spread the cheese on the toasts, heap with the squash-onion mixture, sprinkle with coarse salt and garnish with mint, if using. Alternately, leave out the cheese.
Squash can be turned into many different dishes, and this one, adapted from Smitten Kitchen, is a delicious, satisfying appetizer that can also serve as a light lunch. The trick is to find the right balance between the size of the squash and the volume of onions - something you will have to judge based on what's available in the grocery store. Use a small squash, or increase the volume of onions, apple cider vinegar and maple syrup to ensure adequate distribution. If you can, make the squash ahead of time to allow the flavours to mingle. If you have leftover squash, then you have lunch for the next day!
More tasty appetizers: here. Try these unique treats: Yellow Pea Puree with Buttered Onions and Caper Sauce, and Tomato Crostata wth Honey Thyme Glaze.
Serves: 4 as a main, 8 as an appetizer
Time: about 45 minutes.
Ingredients
1 small 2 1/2- to 3-pound butternut, kabochaa, acorn or other yellow-fleshed squash
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 - 2 yellow onions, peeled and thinly sliced
1 teaspoon dried thyme or rosemary (optional)
1/3 cup apple cider vinegar
1/4 cup maple syrup
4-8 slices country bread, 1-inch thick (Here's an artisan bread that works well)
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped fresh mint leaves or 1 teaspoon dried mint leaves
Method
Heat oven to 450. Line a large baking sheet with parchment paper OR grease the pan.
To make it easier to cut the squash, put it in the microwave on high for 1 minute.
Cut the squash in half, scoop out the seeds and cut each half into 1/4 inch thick slices. Toss the slices with 3 tablespoons olive oil, 1 - 2 teaspoons salt and the chile flakes until evenly coated. This method allows more parts of the squash to become browned and caramelized.
Transfer the slices to the prepared sheet and roast until tender and slightly colored, anywhere from 15 to 30 minutes (depending on the density of the squash you use), flipping once about 2/3 of the way through.
Remove from the oven when the squash is tender and let cool. When the squash is cool, cut the flesh from the skin and discard it. Collect the pieces of roasted squash together.
Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and 1 teaspoon salt the thyme or rosemary (if using) and saute, stirring frequently, until the onions are softened and beginning to brown, about 10 to 15 minutes. Add the apple cider vinegar and the syrup and reduce heat to medium. Cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.
Combine the jammy onions with the roasted squash. Use a fork to gently mash the mixture, mashing to the texture according to your preference. Taste and adjust seasonings if needed.
Heat a large skillet over medium-high heat. Cut the bread in sizes to suit your diners. Add 1 tablespoon olive oil per slice of bread, and cook the bread until just golden brown on both sides.
Drain the toasts on paper towels. Spread the cheese on the toasts, heap with the squash-onion mixture, sprinkle with coarse salt and garnish with mint, if using. Alternately, leave out the cheese.