Toasts with Roasted Squash, Maple Syrup Caramelized Onions and Ricotta

Wow wow this was amazing. So delicious. I actually just put it over some wild rice instead of toasts, and it was still amazing. I think it’s pretty versatile in that way.

Notes

1. If using acorn squash, cook for 25-30 minutes. The skin on mine was very hard in some places, and it’s edible it if just cook it for a little longer.

2. Be prepared for the onions to take over 30 minutes to make. A long time, but so so worth it!

3. UPDATE: tried to add in a few small eggplants, I think they just need to be roasted longer because they didn’t turn out very well.

http://smittenkitchen.com/blog/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/

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