Squash Toasts with Ricotta & Cider Vinegar


Print Recipe
Squash Toast with Ricotta & Cider Vinegar
This recipe comes from the great website The Smitten Kitchen. This would be a great appetizer, brunch buffet item, or something to pair with the last outdoor grillings of summer! Find the original recipe here: https://smittenkitchen.com/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/
Cuisine Fall
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 2.5-3lb delicata squash
  • 1/2 - 3/4 cup olive oil
  • 1/2 tsp dried chili flakes
  • Himalayan Sea Salt
  • 1 yellow onion
  • 1/3 cup apple cider vinegar
  • 2/3 cup maple syrup
  • 4 slices bread, 1 inch thick
  • 1/2 cup Maplebrook Ricotta
  • 4 tbsp chopped mint leaves
Cuisine Fall
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 2.5-3lb delicata squash
  • 1/2 - 3/4 cup olive oil
  • 1/2 tsp dried chili flakes
  • Himalayan Sea Salt
  • 1 yellow onion
  • 1/3 cup apple cider vinegar
  • 2/3 cup maple syrup
  • 4 slices bread, 1 inch thick
  • 1/2 cup Maplebrook Ricotta
  • 4 tbsp chopped mint leaves
Instructions
  1. Set Oven to 450F.
  2. Cut your squash into 1/4 in thick slices, transfer them to a bowl and toss with 3 tbsp of Olive Oil, 1 tsp salt and chili flakes. Transfer everything to a parchment paper lined baking sheet.
  3. Roast until tender, 15-30 minutes. Flip them once during cooking. The skin should be able to be removed easily and discarded.
  4. While the squash is cooking, heat oil in a large skillet over medium-high heat. add the thinly sliced onions and a bit of salt to the oil and cook until onions are beginning to brown.
  5. Add vinegar and maple syrup and reduce the heat to medium. After about 10-15 minutes, the onions will be broken down.
  6. Add the onions to the squash, then using a fork, mash the two together.
  7. Grab a large skillet and add oil, then toast the bread in the oil, just until golden-brown. Think of the color of a perfect grilled cheese.
  8. Drain the excess oil on paper towels.
  9. Plate by heaping the squash/onion mixture on the toast, then the cheese. Garnish with good salt and some mint (any fresh green herb) and enjoy!
Share this Recipe
 
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.