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Jean-Georges Vongerichten’s Squash on Toast

5.0(852)

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)

by Mark Bittman·published 2012-11-14

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Appetizer, Side Dish

Servings

(4–8)

Total time

Calories / serving

398 kcal

Ingredients (11)

serves

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick
3/4 cup extra-virgin olive oilolive-oil
1/2 teaspoon dried chile flakes, more to taste
3 teaspoons kosher saltsalt
1 yellow onion, peeled and thinly slicedonion
1/4 cup apple cider vinegarapple-cider-vinegar
1/4 cup maple syrupmaple-syrup
4 slices country bread, 1-inch thickbread
1/2 cup ricotta, goat cheese, feta or mascarponericotta
Coarse saltsalt
4 tablespoons chopped mintmint

Instructions (4 steps)

01Heat 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.
02Meanwhile, 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.