Squash Toasts

1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup olive oil, divided, plus more for drizzling
1/2 teaspoon dried chili flakes, more to taste
Salt, to taste
1 yellow onion, peeled, halved, and thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 large baguette
1 heaping cup ricotta; mascarpone or cream chesse taste great too
1/4 cup chopped mint

Roast squash tossed in olive oil, salt, and chili at 220*.  Sauté onions in ~1/4 cup olive oil for ~15 mins. until browned.  Add the vinegar and syrup; reduce until jam consistency (btwn. 15-30 mins.).  Gentle mix and mash the roasted squash and onion jam.  Lightly toast baguette slices, spread with ricotta, top with onion-squash mash, and sprinkle with mint.