Caramelized Onion & Butternut Squash on Toast
A riff on Jean-Georges Vongerichten’s Squash on Toast, courtesy of a Just Simply Cooking class on Jan. 10, 2013.
Ingredients
- 3 lb. butternut squash, cut into small cubes, about 4 cups
- ½ cup extra-virgin olive oil
- ½ tsp. dried red pepper flakes (or to taste)
- 1 yellow onion, thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- 4 slices country bread, 1 inch thick
- ½ cup goat cheese, ricotta or feta
- flake or kosher salt to taste
- 4 Tbsp parsley or mint, optional
Instructions
Heat oven to 450°. Combine the squash, ¼ cup olive oil, and red pepper flakes in a bowl and toss well. (Note: don’t salt yet or the squash won’t brown.) Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes until tender and slightly colored, about 15-20 minutes. Remove from the oven.
Meanwhile, heat another ¼ cup olive oil over medium-high heat, add the onions 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 the squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
Put sliced bread in the oven for a moment or two until warm and barely crisp. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with parsley.
