Squash Toast with Caramelized Onions and Ricotta

I'm going to pin my first food blog on my dear friend Rhonda.  She asked for this recipe after I posted it  on FB.   Yes, this is the recipe I spent an hour working on and it would not upload to FB.  So, I'm dedicating this first food post to her. Thanks for the push Rhonda!

I was invited to a small birthday party this past weekend and was asked to bring an appetizer.  Have to say I'm over the usual suspects of wings, raw veggies and bad bean dips.  I wanted to bring something unusual but not uber-foofoo and/or weird.  A few months ago, I was in NYC with Amanda and she dragged me  out late at night to a newly opened trendy restaurant called ABC Kitchen.  The wait for a table at 10 pm was over 2 hours - I wanted to leave but Amanda insisted we have a cocktail at the bar cause it was clear I was a bit edgy.  Turns out Amanda knew the manager and wallah - a table miraculously opened up and we were instantly taken to a perfectly positioned table in the middle of everything.  Once seated, the manager brought over one of their most popular dishes - Kabocha Squash Toast.  Kabocha who/what?  And by the way, I hate squash!  Reluctantly I dove in cause it would be rude to turn my nose up at a complimentary dish.  One bite...and I was in heaven.  It's like having dessert for an appetizer.  The sweetness of the maple syrup combined with the tanginess of the cider vinegar and hint of red pepper fire is complemented by the smooth texture of the ricotta and squash. Finalized by the crunch of the hearty bread.  It's like a party in your mouth all at once and everyone is having great time.   And don't worry if you can't find Kabocha Squash (and most likely you won't) it's OK to use Butternut Squash as a substitute. 
Back to the party - I made most of the dish ahead of time - finished the bread and assembled once I got to the party.  Everyone loved it and I hope you do to.  So, Rhonda - I dedicate this fabulishous dish to you!


Serves 10

Ingredients

2 Kabocha Squash or Butternut Squash - washed and peeled
2 tsbs extra virgin olive oil (evoo for the rest of this recipe)
1/2 tsp dried red chili or red pepper flakes
2 tsps kosher salt

2 Spanish onion - quartered and sliced 1/4 inch thick
1 tsp evoo
1 tsp kosher salt

1/2 maple syrup
1 C cider vinegar

Loaf of rustic country bread  (I used semolina) Sourdough would be good too.  Sliced 1/2 thick
1/2 C ricotta
Mint - wide chiffonade cut 
Sea salt to taste

Preparation

Combine squash and evoo in a bowl and season with kosher salt and pepper flakes.  Place on a sheet tray and roast at 500 degrees for about 20 minutes or until slightly colored and tender.  May take 30 minutes.  Keep checking and turing the squash over during cooking.

In a medium saute pan heat the evoo and add the onions.  Caramelize the onions. This does not mean FRY the onions.  But rather cook down till they are golden brown - may take 30 minutes.  Keep adjusting the heat  and stirring as needed. 
Once the onions are caramelized, add the cider vinegar and maple syrup.  Reduce the liquid down quickly until syrupy. 

Add the roasted squash to the onion mixture. I used a pastry cutter to rough chop the squash before adding to onions. 

I also prepared the dish ahead up to this point, cooled squash onion mixture and placed in a plastic container for traveling.  I did not refrigerate cause you want the squash mixture to be room temp or even warm would be OK. 

Once I got to the  party, I did the following to finish the dish:

Drizzle the bread with evoo and place in a frying pan and brown in batches - both sides. 
Once the the bread has been browned it's time to assemble.  Spread ricotta cheese over the bread, top with scoop of squash/onion mixture, drizzle with some more evoo, sprinkle sea salt to taste and garnish with mint pieces.  Plate and serve. 

Enjoy!