About the Recipe
This recipe has become a staple Thanksgiving appetizer at our family feast. It's a crowd pleaser for kids and adults: sweet, salty and spicy with added freshness from the mint. The leftover squash mixture (if there is any) is great on its own or on pasta for another day! Don't skimp on the salty cheese layer, it balances out the sweet spicy squash. Adapted from a NYT Cooking recipe based on Jean-George Vongerichten's squash on toast.
1 -3lb butternut squash, peeled and cut into 1-1/2” cubes
½ C Extra Virgin olive oil plus more for grilling bread
½ t dried chili flakes
1 large yellow onion, peeled and thinly sliced
¼ C apple cider vinegar
¼ maple syrup
1 loaf of high quality white sourdough bread, sliced
8-12 oz of goat cheese or feta at room temp so it is easy to spread
Toss the squash with half the olive oil, salt to taste, and chili flakes and roast on a sheet pan in a 425-degree oven until tender and slightly brown, about 30 minutes.
Meanwhile in a large skillet over medium-low heat sauté the onions in the remaining olive oil until soft and just beginning to brown, about 15 minutes. Add the vinegar and maple syrup to the pan and continue cooking until the onion mixture has a jam-like consistency, another 10-15 minutes.
Mix the squash and onion mixture together in a large bowl.
Toast slices of bread in a well-oiled pan on both sides until brown. Add oil as you go so the bread absorbs some as it toasts.
Spread the toasted bread slices with cheese and top with a generous layer of the squash onion mixture.
Sprinkle with chopped mint and flaky sea salt. Cut each bread slice into thirds and serve.