Kabocha and Caramelized Onion Toasts with Ricotta and Mint

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…or how I managed to totally slut up an innocent and slightly aging squash.

…or How To Make You Kitchen Smell, like, the BEST it ever has (note to self: caramelized onions + apple cider vinegar + maple syrup = oniony jam kitchentime nirvana).

….or the post where we use up all the CSA veggies accumulating in the fridge. Side note: I didn’t even try to take pictures of the, shall we say, creative and somewhat gelatinous side of golden beet-tiny potato-peas-pickle-parsley salad. Trust me on this one, tastes about a zillion times better than it looks, and it looks like something you may feed someone named, say, Fido.

…or the “Daniel went salsa dancing and I have no camera so I took a million sucky iphone pictures” post. Feel free to skip the blurry awkward food pictures and RUN to the grocery store. I don’t blame you. Food heaven.

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Kabocha and Caramelized Onion Toasts with Ricotta and Mint

greedily and happily borrowed from Chez Catey Lou 

1 1/2 (or 2 if you don’t happen to have a half lying around) sweet yellow onions, sliced thin
½ c olive oil, divided
3 t salt, divided
¼ c REAL maple syrup
⅔ c apple cider vinegar
1 medium kabocha squash, peeled and cut into ½-inch slices (easier said than done–just use those arm muscles, friends)
pinch red pepper flakes
½ c ricotta cheese
4 T fresh mint, chopped
4 slices hearty bread (I used thick slices of Bakeri multigrain)

Preheat oven to 450F.

In a medium pan, heat ¼ cup olive oil on medium-high heat. Add onions and 1 t salt and saute over medium heat, stirring occasionally, for about 25 minutes or until tender, browned, and amazing-smelling. Then, add maple syrup and apple cider vinegar. Continue cooking, stirring intermitently, until thickened and jammy, about another 25 minutes. Turn off heat.

Meanwhile, mix squash, ¼ c olive oil, 2 t salt, and red pepper flakes on a rimmed baking sheet lined with foil. Bake for 15 minutes, then flip squash and cook for another 10 minutes or so. Squash is done with it’s soft, lightly browned, and sweet.

Add squash to onion pan and mash with a wooden spoon. Leave some larger chunks; you don’t want a puree but more a coarse mash.

Toast bread slices. Slather with ricotta and top with squash/onion mixture. Drizzle olive oil, sprinkle with coarse sea salt, and finally add chopped mint. Rejoice and praise the onion jam gods.

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The cutey on the right is the kabocha

(For a delicious and unphotogenic side dish, mix chopped boiled potatoes, chopped roasted golden beets, chopped dill pickles, minced red onion, 1 small can green peas, and parsley with red wine vinegar, olive oil, and a dollop of mayo. Or don’t, and eat another toast!)

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2 thoughts on “Kabocha and Caramelized Onion Toasts with Ricotta and Mint

  1. Pingback: Sweet&Spicy Chinese-ish Eggplant and Cubanelle Peppers | The Swanky Sweet Potato

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