Squash on Toast Recipe (from ABC Kitchen)

It took one viewing of Mark Bittman's video with Jean-Georges Vongerichten to know the next thing I wanted to make in the kitchen- squash on toast. Imagine this: pan-toasted rustic bread slathered with a layer of fresh ricotta (I love this California brand, Bellwether Farms) and topped with a butternut squash-caramelized onion mixture. Finally, a dash of fresh mint is sprinkled on top. It was probably the best thing on toast I have ever eaten. In fact, my dinner last night consisted of this toast and red wine. 

I followed the recipe pretty much to a T (I think it tastes great with butternut squash) but I might even add more onions next time. The caramelization makes them deliciously sweet but they break down in the process, so a bit more wouldn't have hurt. It's the first time I've truly caramelized onions (it took about 30 minutes overall) and I used apple cider vinegar and maple syrup a friend brought from Canada. 

As Bittman mentions, the mint on top takes the dish to another level. Somehow, the sweet and tangy onions, the smooth squash, and creamy ricotta all come together with the herb.

Caramelizing onions (patience required!)

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