Prep time: 15 minutes
Cook time: 55 minutes
Yields: 8 servings
Difficulty Level: Intermediate
- 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
- Heat the oven to 450 degrees F.
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).
Remove from oven.
- 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).
- 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).
- Combine squash and onions in a bowl and smash with fork until combined.
Taste for seasoning.
- Place a spoonful of the squash and onion jam on crostini, then top with cranberry feta.
Garnish with mint.
Recipe developed by Kate E. Stuart.