Jean-Georges Vongerichten’s Squash on Toast

Name: Jean-Georges Vongerichten’s Squash on Toast
Total time: 1 h
Yield: 4 to 8 servings
Ingredients: 1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick; 3/4 cup extra-virgin olive oil; 1/2 teaspoon dried chile flakes, more to taste; 3 teaspoons 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-inch thick; 1/2 cup ricotta, goat cheese, feta or mascarpone; Coarse salt; 4 tablespoons chopped mint

By Mark Bittman

Updated Oct. 16, 2023

Jean-Georges Vongerichten’s Squash on Toast — Michael Kraus for The New York Times

Total Time: About an hour
Rating: 5(791)
Comments: Read comments

This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)

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Ingredients

Yield:4 to 8 servings

12½- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces ⅛- to ¼-inch thick
¾cup extra-virgin olive oil
½teaspoon dried chile flakes, more to taste
3teaspoons kosher salt
1yellow onion, peeled and thinly sliced
¼cup apple cider vinegar
¼cup maple syrup
4slices country bread, 1-inch thick
½cup ricotta, goat cheese, feta or mascarpone
Coarse salt
4tablespoons chopped mint

Ingredient Substitution Guide

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Preparation

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Step 1
Heat the oven to 450. Combine the squash, ¼ cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
Step 2
Meanwhile, heat another ¼ cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
Step 3
Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
Step 4
Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.

Ratings

5 out of 5

791 user ratings

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Comments

Ben Peskoe7 years ago

This is probably the best thing I've ever cooked

Stephanie7 years ago

I made this as a Thanksgiving appetizer, and wowed the crowd. Even a self-avowed squash hater said this was the amazing. Highly recommended, good to make components in advance, great at room temperature.

Melody5 years ago

Here are the hacks for this recipe: Cut squash in half, do not remove seeds or pulp and roast at 350 degrees until done and seeds are browning. As squash cooks the oil from the seeds ensure squash remains moist. Allow to cool, remove seeds/pulp and remove squash from the skin using a serving spoon. While squash is baking, prepare onions, with a lid on, add half the salt listed and chile flakes in addition to the cider vinegar and maple syrup as directed halfway through braising the onions

Stasi3 months ago

I roasted all my winter squash in the fall, scooped and froze the orange in pint containers... can't remember how much yield we get out of the one squash in the recipe... should I thaw out one pint or two? 1.5?

Tracy5 months ago

This was sooooo good. I didn't have enough feta, so I stretched it by whipping w sour cream, lemon zest and 2 tbsp of mint. I only had feta - next time would use goat cheese for a little extra tang. Used Kabocha squash and red onion cause that's all I had. I don't know if the end result was better or worse with these changes but it was downright delicious and enjoyed by all!

Andrea6 months ago

This is such an excellent appetizer/first course. I have been making it for years (following the recipe instructions, using goat cheese) and it is always a hit.

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