Inspiration could strike at any time when it comes to a brilliant flavor combination! Sometimes I’ll find inspo in a new cookbook or even an old cookbook that I haven’t opened in ages. Sometimes I’ll have a dish at a restaurant that sparks my interest and I’ll go home and put my own spin on it. One of my favorite adapted appetizers, Kabocha Squash and Ricotta Bruschetta, is from Jean-Georges’ ABC Kitchen. He is such a genius chef and innovator!

The Kabocha Squash and Ricotta Bruschetta from ABC Kitchen had a wonderfully balanced combination of sweet, salty, crunchy, and smooth. This is exactly how I love to look: Uncomplicated and packed with flavor.

I couldn’t wait to try it myself at home! Luckily, I was able to find out the secret to what makes this appetizer so special: Caramelized onions. This just so happens to be one of my favorite toppings to make. I always like to have a stash of caramelized onions in my fridge to add a little extra something to my dishes. These flavorful Kabocha squash morsels are heaven in a bite.  You’re gonna love this!

Kabocha Squash and Ricotta Crostini

Kabocha Squash and Ricotta Crostini
Kabocha Squash and Ricotta Crostini
Print Recipe Kabocha Squash and Ricotta Crostini
Prep Time: 1 hour 15 minutes
Course: Appetizers
Servings: 4


Caramelized Onions

  • 2 tbsp olive oil
  • 4 cups yellow onion thinly sliced
  • 1/4 tsp Herbes de Provence crumbled
  • 1 tsp sugar
  • 1 tsp salt

Kabocha Squash and Ricotta Crostini

  • 2 lbs Kobucha Squash skin removed and cut into small chunks
  • 3 tbsp maple syrup
  • 2 tbsp olive oil
  • salt and freshly ground pepper
  • fresh ricotta cheese
  • 1 tbsp chopped rosemary
  • 1 tsp Herbes de provence
  • 1 tbsp lemon zest
  • 1 baguette sliced into rounds, tossed with olive oil and toasted on a baking sheet


Caramelized Onions

  • In a large, heavy skillet over low heat, warm the olive oil. Add the onions, herbes de Provence, sugar and salt. Cover and cook stirring occasionally, until the onions are golden and juicy, about 30 minutes. Uncover the skillet and cook, stirring occasionally, until the onion juices have evaporated, 10-15 minutes. Add a bit of  water if the onions dry out.  Raise the heat slightly and cook, stirring often, until onions are lightly and evenly browned, another 10-15 minutes. Remove from the heat and cool slightly.


  • Preheat oven to 350 degrees. Lay the squash on a baking sheet and toss with maple syrup, olive oil, salt and pepper. Let it bake in the oven until soft, about 1 hour. Remove and place in a bowl. Mash with a fork until smooth.
    Stir the onions into the squash and mix well until combined.
    In a small bowl add ricotta, Herbes and lemon zest. Stir to mix. 
    To assemble, spread ricotta onto bread and top with squash mixture. Serve immediately.

I know you’re going to go crazy for this seasonal appetizer! While I can’t take credit for inventing it, this recipe definitely does Jean-Georges justice. You’ll want to keep my signature caramelized onion recipe on hand! Let me know what you think in the comments section below.