Squash Toasts with Ricotta and Cider Vinegar
Sorry for the delayed post. I am dragging this morning after spending much of last night laying awake with my mind racing through my “to do” list, ping ponging between projects and fast-forwarding to some planned adventures. A tell tale sign that the holiday season is upon us!
For that reason, here I will share a perfectly seasonally, absolutely delicious and relatively healthy hors d’oeuvres that you can make for a small gathering or a crowd. This recipe for Squash Toasts with Ricotta and Cider Vinegar is an oldie but goodie from Deb Perlman of Smitten Kitchen fame that would be gobbled up during the football viewing portion of Thanksgiving Day. I made one tweak which is incorporating some roasted garlic into the ricotta cheese which I think just adds a little more depth of flavor. Both the squash mash and the seasoned ricotta can be made in advance and spread on the toasts before serving.
As an interesting aside, recently, after making this dish I was left with some squash and onion mash. On a whim, I decided to fold the mixture into my tomato sauce, resulting in what I am convinced is the best pasta innovation of all time. More on that to come. Enjoy!
Squash Toasts with Ricotta and Cider Vinegar (on left)
- 1 2 1/2- to 3-lb kabocha or other yellow-fleshed squash (such as delicata, butternut, or acorn which I used)
- 1 head garlic, cloves separated but unpeeled
- 1/2 to 3/4 c olive oil
- 1/2 tsp dried chile flakes, more or less to taste
- Coarse sea or kosher salt
- 1/2 cup (4 ounces) ricotta
- 1 yellow onion, peeled and thinly sliced
- 1/3 c apple cider vinegar
- 1/4 c maple syrup
- baguette, sliced 1/2-inch thick and toasted
- 4 Tbls chopped mint leaves
- Heat oven to 450F.
- Line large baking sheet with parchment paper. No need to peel your squash, just halved, seed and cut your squash into 1/4-inch thick slices.
- Toss with unpeeled garlic cloves, 3 Tbls olive oil, 1 to 2 tsp 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 (depending on the density of the squash you use), flipping once about 2/3 of the way through.
- Once tender, remove the tray from the oven, peel the skin from the flesh, discard the skin. Leave the roasted squash on the tray.
- Remove the garlic cloves from the peel (discard) and set garlic aside in a small bowl.
- Mash the garlic and mix in the ricotta cheese to combine.
- Meanwhile, heat 3 Tbls olive oil in large skillet over medium-high heat. Add the onions and 1 tsp 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, still on their baking sheet. Use a fork to gently half-mash the mixture; I like this best when the mixture is not uniformly combined. Taste and adjust seasonings if needed.
- Spread garlic-cheese on toasts, heap with the squash-onion mixture, sprinkle with coarse salt and garnish with mint.
- The garlic-cheese and squash mixture can be made ahead and stored in an air-tight container in the refrigerator before topping the toasts and serving.