Squash & Ricotta Toasts

I’m sitting at a café, next to two girls that have pretty much outlined their entire lives to each other with no concern as to the ears that might be near. One of them went to Thailand on a solo trip (btw, it’s the BEST place to go on a solo trip), after breaking up with her boyfriend because he was ready to get married, unlike her. Then she dated this guy who lived in St Louis, and they were both SENIOR copyrighters, so, he had to know the stress. They couldn’t do long distance.  The other one just listened. The contrary of this happened last night at our pita & hummus party. Everyone participated and there was no boring conversation. We made pita (from scratch!)- and it was amazing (recipe coming soon), and dips and hummus, and Jonathan brought a ton of really roasted cauliflower. This kabocha (or other) squash and ricotta toast is as easy to love as it is to hate a rambling TMI person sitting next to you when you’re trying to work. This was inspired by my trip to NY, we ate it at the abc Kitchen and it’s one of my favorite dishes of the year so far.

img_7713Squash & Ricotta Toast:

  • 1 medium squash (kabocha or acorn)
  • 2 Tbsp chili flakes
  • 1 onion
  • 1/4 cup apple cider vinagre
  • 1/4 cup maple syrup
  • 1/2 cup ricotta cheese
  • Fresh bread
  • Olive oil
  • Salt & pepper

Slice and peel the squash (if possible), place in a brown and mix with 1/4 cup olive oil, kosher salt, and the chili flakes. Place it on a baking sheet and roast in the oven, at 455º for about 25-35 minutes, or until soft.  Meanwhile, slice the onion and heat 1/4 C olive oil in a skillet. Add the onion and a teaspoon of salt and cook until caramelized, about 15 minutes. Mix in the vinegar and maple syrup. Stir and cook for another 15 minutes. In a food processor, blend the squash and onion mix until creamy. Heat the skillet again and add some olive oil. Place 4 bread slices and toast. Flip, making sure to get some oil on the other side as well. When toasted on both sides, spread ricotta, later the squash, and crack some pepper on it.

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Mi viaje a NY inspiró muchas de mis nuevas recetas, pero ésta en especial hizo que ciertas papilas gustativas que se habían mantenido intactas, comenzaran a bailar de la emoción, desconociendo los sabores inusuales que las habían venido a cortejar. Después de indagar un poco, descubrí que los ingredientes secretos eran una mezcla de pepperonccino, vinagre de manzana, y miel de maple. Quién lo hubiera dicho. Ayer hicimos una reunión para cocinar pan árabe, hummus, dips y más. Una noche vegetariana/vegana, con un tramposo postre de brownies con cookie dough. Éste spread fue uno de las estrellas de la noche. No sé que tan fácil sea conseguir alguna de estas calabazas en México, pero yo compré en Whole Foods mi calabaza importada de México, así que por ahí deben de andarse cosechando. img_7631

Pan con Calabaza y Ricotta:

  • 1 calabaza (acorn, kabocha)
  • 1/4 T miel maple
  • 1/4 T vinagre de manzana
  • 1 cebolla
  • 2 Cda pepperoncino
  • 3/4 T aceite de oliva, dividido
  • sal y pimienta
  • 1 pan campestre

Se pela y rebana la calabaza (si la piel es demasiado dura se puede quitar después de hornear.) Se combina con 1/4 T aceite de oliva, sal y pepperoncino. Sea pasa a una charola y se hornea por 25-35 minutos o hasta que esté suave. Mientras tanto, se rebana la cebolla, se calienta un sartén con 1/4 T de aceite te oliva, y se pone a cocer la cebolla con 1 cdta de sal. Se cocina por 15 minutos moviendo para que no se queme. Se agrega el vinagre y la miel y se sigue cociendo por 15 minutos hasta que quede espeso. Se Muelen en un procesador la calabaza con la cebolla. En el sartén, se agrega un poco más de aceite de oliva y se ponen a tostar las rebanadas de pan, por ambos lados. Se untan con ricotta y luego con una capa de la mezcla de calabaza. Se sazona con pimienta molida.

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