Kabocha Squash and Ricotta Crostini
Kabocha Squash and Ricotta Crostini
Prep Time: 1 hour hour 15 minutes minutes
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.
Crostini
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.