Squash Toast

I would like to think I am not like all the other 20 something year old years, except for my taste in television shows. I have to admit I love the show The Bachelor. The drama, the unrealistic dates, the sappy proposal speeches, you just can't not get hooked! Why am I bringing this up? Well my sister, my best friend and I have Bachelor Mondays where we each take turns hosting the group for dinner and of course The Bachelor viewing. For the shows big finale, my best friend Rebecca had one wish, and that was for me to recreate her favorite appetizer from one of the best restaurants in NYC. Lucky for her, her best friend (me) is a chef, so helloooo challenge accepted and dominated, but of course I had to put my own "Got Room For More" spin on it.  I changed up the type of squash and added the beautiful nutty crunch of the toasted pumpkin seeds (pepitas). Well lets just say I totally got the rose that night...and so did Lauren B (who we were rooting for since day 1). You go girl! Now what to do until The Bachelorette starts..sigh. We cannot wait to cheer on JoJo the newly elected Bachelorette while we stuff our faces and cry about how we don't look as good in a bikini.

Ingredients-

  1. 1  2 1/2- to 3-pound Butternut Squash, Acorn Squash or kabocha, peeled, seeded and diced into 3/4 inch pieces  (NOTE: I use one acorn squash and 1 small butternut squash. I find the blend is very nice)
  2. 1/2 cup extra-virgin olive oil plus more for the bread
  3. ½ teaspoon dried chile flakes
  4. 1 Tablespoon Honey (I like a nice wildflower honey)
  5. 3 teaspoons kosher salt
  6. 1 medium yellow onion, peeled and thinly sliced
  7. ¼ cup apple cider vinegar
  8. ¼ cup maple syrup
  9. 4 slices country bread, 1-inch thick ( I prefer Puglisi bread or ciabata
  10. ½ cup fresh, creamy ricotta cheese
  11.  Coarse salt & Ground black pepper to taste
  12. 4 tablespoons chopped mint
  13. 3-4 Tablespoons of toasted, hulled Pumpkin Seeds

Steps-

 

  1. Heat the oven to 450F. Combine the squash, 1/4 cup olive oil, chile flakes, honey and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment or foil-lined baking sheet and cook, stirring every 10 minutes, until tender and slightly colored, about 20-25 minutes or a little longer. You want the squash to be fork tender and slightly caramelized. Remove from the oven.
  2. Meanwhile, heat another 1/4 cup olive oil over medium heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are very soft and darkening, at least 20 minutes.Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15-20 minutes or so. You want it to be a nice caramelized, cohesive mixture that has a jam like texture. 
  3. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
  4. Drizzle some olive oil onto a baking sheet. Place slices of the bread onto the baking sheet. Drizzle the tops of the bread with more olive oil.  Sprinkle the bread with some ground black pepper. Toast in the oven on 400F until the bread is toasted and slightly golden, but not too toasted where it is very hard to eat. (but please toast to your liking! My grandfather likes it burnt..I mean completely burnt ;) )
  5. Spread the ricotta cheese on toasts, then top with the squash-onion mixture. Sprinkle with a small pinch of coarse salt, a little bit of the toasted pumpkin seeds and finally the fresh mint.