Prep time: 15 minutes
Cook time: 55 minutes
Yields: 8 servings
Difficulty Level: Intermediate
Ingredients
- 1, 2.5 to 3 lb. kabocha or other yellow-fleshed squash, peeled, seeded, and cut into pieces 1/8-1/4 inch thick
- 3/4 cup extra-virgin olive oil
- 1/2 tsp dried chile flakes, more to taste
- 3 tsp kosher salt
- 1 yellow onion, peeled and thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 4 slices country bread, 1″ thick
- 1/2 cup Odyssey® Cranberry Feta
- coarse salt
- 4 tbsp chopped mint
- crostini
Directions
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Heat the oven to 450 degrees F.
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Combine the squash, 1/4 cup olive oil, chile flakes, and 2 teaspoons of salt in a bowl; toss well. Transfer the mixture to a parchment paper-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored (about 15 minutes or a little longer).
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Remove from oven.
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Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onion and remaining teaspoon salt and cook, stirring frequently until the onions are well softened and darkening (about 15 minutes).
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Add the vinegar and syrup, stir and reduce until syrupy and broken down (again, about 15 minutes or so, the mixture should be jam-like).
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Combine squash and onions in a bowl and smash with fork until combined.
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Taste for seasoning.
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Place a spoonful of the squash and onion jam on crostini, then top with cranberry feta.
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Garnish with mint.
Feta Cheese creatively crafted by Odyssey® Brands
Our five Master Cheesemakers use the freshest Wisconsin cow’s milk with state-of-the-art equipment to create our cheese. The result is an award-winning Feta cheese products. Whether whole or crumbled- our feta cheese products are a tart, salty, and super tasty fresh cheese.
For more recipes visit https://www.buholzerbrothers.com/recipes/
