- 2.5 to 3 pound butternut or other yellow-fleshed squash (such as kabocha, delicata, or acorn; I used butternut)
- 1/2 to 3/4 cup olive oil
- 1/2 teaspoon dried chile flakes, more or less to taste
- Kosher salt
- 1 yellow onion, peeled and thinly sliced
- 1/3 cup apple cider vinegar
- 3 tbsp maple syrup (optional, I found it a bit too sweet with the syrup)
- 4 slices country bread, 1-inch thick
- 1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
- 4 tbsp chopped mint leaves
Heat oven to 450. Line large baking sheet with parchment paper. Halve and seed your squash and cut into 1/4-inch thick slices (using a mandalin makes this easier). Put in a bowl and toss with 3 tbsp olive oil, 1 to 2 tsp salt, and chile flakes until evenly coated. Transfer mixture to prepared sheet and spread it out so squash makes as much contact with the sheet as possible. If your squash is not nicely spread out, use a second baking sheet. 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 (although I forgot to flip it and it turned out fine!). Leave roasted squash on the tray.
Meanwhile, heat 3 tablespoons olive oil in large skillet over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes. Add vinegar and optional 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 (don't try to make it uniformly combined). Taste and adjust seasonings if needed.
Toast up your bread in the toaster. Spread cheese on toasts, heap with the squash-onion mixture, sprinkle with coarse salt and garnish with mint.
Adapted from Smitten Kitchen.
Serves 4 as a main, 8 as an appetizer.