Butternut Squash Toast With Ricotta Recipes
JEAN-GEORGES VONGERICHTEN'S SQUASH ON TOAST
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they're dark and soft, then add the two liquids and continue to cook until they're jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn't difficult. Do not forget the mint; it's not the same without it. (The New York Times)
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
- Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
- Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
- Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 434 milligrams, Sugar 10 grams, TransFat 0 grams
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3.3/5 (50)Category Appetizers,Hors D'oeuvresAuthor Siri DalyTotal Time 35 mins
- 1. Preheat the oven to 400°F. Place the squash on a baking sheet; drizzle with the olive oil, and sprinkle with the pepper and 1 teaspoon of the kosher salt. Toss to coat, and spread in an even layer.
- 2. Place the bread slices on another baking sheet. Place both baking sheets in the oven and bake until the bread is browned, about 10 minutes, and until the squash is caramelized and tender, 13-15 minutes.
- 3. Meanwhile, melt the butter in a small skillet over medium. Add the sliced leek and remaining 1/2 teaspoon of the kosher salt. Cook, stirring often, until the leek begins to caramelize, 8-10 minutes.
- 4. To assemble the toasts, spread 2 teaspoons of the ricotta on each toast. Top evenly with the leeks and butternut squash; drizzle with the balsamic glaze, and, if desired, sprinkle with sea salt.
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Estimated Reading Time 3 mins
- Preheat the oven to 400°F. Heat a 12” cast iron skillet over medium heat. Add 3 tablespoons of the olive oil. Once hot, add the sage leaves. Fry in an even layer until crisp on both sides. Transfer the sage to a plate lined with a paper towel to drain.
- Add the butternut squash to the skillet. Cook for about 12 minutes, stirring occasionally, until the squash is caramelized and tender.
- Meanwhile, add the ricotta cheese, 1 tablespoon of maple syrup, and remaining 1 tablespoon of olive oil to a mixing bowl. Whisk to combine. Season with salt and freshly cracked black pepper to taste.
- Place the slices of bread onto a sheet pan and drizzle with olive oil to coat both sides. Toast in the oven for about 8-10 minutes, or until golden and crisp. Cut each slice into half.
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