c12 |
Squash Toasts1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes 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. |