BUTTERNUT SQUASH & RICOTTA TOASTS

Adapted from Smitten Kitchen

Ingredients:

2 Tbsp oil

a large butternut squash, peeled and cut into 1/2 inch rounds

3/4 tsp salt, divided

1/4 tsp black pepper

2 yellow onions

2 Tbsp butter

1/4 c. maple syrup

1 Tbsp apple cider vinegar

1 loaf of your favorite sourdough, sliced and toasted

1 c. whole-milk ricotta

thyme or microgreens, optional

Directions:

Preheat oven to 425 degrees

Drizzle pan with half of the oil, add butternut rounds, drizzle with remaining oil and sprinkle with 1/2 teaspoon salt and pepper. Roast for 20 minutes, flip squash and roast additional 20 minutes until softened and slightly browned.

While the squash roasts, prepare your caramelized onions. Melt your butter over medium-low heat in a large saute pan. Add onions and remaining 1/4 tsp remaining salt. saute for 15 minutes until onions are softened but have not taken on color.

Increase heat to medium, add maple syrup, and cook 15 minutes longer until reduced and thickened. Add apple cider vinegar to deglaze the pan and cook a couple minutes longer, until liquid has reduced.

Remove squash from the oven and gently smash with a fork.

If serving as a meal, leave sourdough as whole slices. If serving as appetizers, cut in half or into thirds. Scoop a heaping tablespoon of ricotta onto half slices (double that on whole slices). Add butternut squash to toasts (1 per half slice, or 2 per full slice) followed by heaping tablespoon of onions (again 1 per half slice or 2 per full slice). Garnish with thyme and/or microgreens. Serve immediately.