Butternut Squash & Ricotta Bruschettas

Ingredients

• 1 pound butternut squash, peeled and ½- to ¾-inch-diced
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter
• 3 cups sliced yellow onions (2 onions)
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure Grade A maple syrup
• Apple cider or apple juice (optional)
• 6 (½-inch-thick) slices rustic country bread, toasted
• 1½ cups fresh ricotta, homemade or store-bought

Directions

Preheat the oven to 425 degrees.

Place the squash, 2½ tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes on a sheet pan, toss, and spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting. Set aside.

Meanwhile, heat the butter and 2 tablespoons olive oil in a medium (10-inch) sauté pan. Add the onions and cook over medium to medium-low heat for 12 to 15 minutes, tossing occasionally, until golden brown. Add the vinegar and maple syrup and simmer over medium heat for 4 to 6 minutes, until the liquid is reduced. When the squash is tender, add it to the sauté pan with the onions and mash it lightly with a dinner fork. If the mixture is a little dry, add a few tablespoons of apple cider to moisten. Taste for seasonings and reheat over low heat, if necessary.

To assemble the bruschettas, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm.

 

For the garlic toast:

• baguette
• 2-3 tablespoons of olive oil
• Kosher salt and freshly ground pepper
• 1 garlic clover, halved lengthwise

Preheat the over to 400.

Slice the baguette into 1/4 inch thick long diagonal slices.

Lay the slices in one layer on a baking sheet, brush each with olive oil and sprinkle liberally with salt and pepper.

Bake the toasts for 15 - 20 minutes until they are browned and crisp. I typically set the oven to broil and the toasts are ready within minutes.

As soon as they are cool enough to handle, rush one side of the toast with the cut side of garlic.

Then spoon on some ricotta cheeese and a tablespoon or so of the butternut squash mixture.