For my birthday dinner in New York last month, Brian and I decided to check out ABC Kitchen (based on the ultra-recommendations by Elizabeth and Lindsey, I knew it would be amazing). Let me just say—I had high hopes and I was still impressed. Every morsel we consumed was heavenly (and admittedly not vegan at all), but there was one item that really stood out in our minds: Roasted Kabocha Squash Toast.
According to our server, this isn’t always on the menu, but is absolutely a best-seller—a fact that doesn’t surprise me in the least. Determined to replicate this delicious treat when we got home, I scoured the internet for the recipe and I am oh-so-glad to tell you that I found it and tried it and it creates an exact replica of the deliciousness we experienced in NYC. Enjoy!
1 kabocha squash (or acorn squash), washed and peeled
3/4 cup extra-virgin olive oil
1/2 teaspoon dried chile flakes, more to taste
3 teaspoons kosher salt
1 yellow onion, peeled and thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
4 slices country bread, 1-inch thick
1/2 cup ricotta
4 tablespoons chopped mint
Heat 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.
Meanwhile, 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 thick.
Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread ricotta on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
P.S. 7 butternut squash recipes to try this fall.
Recipe by ABC Kitchen’s Jean-Georges Vongerichten