I’ve recently become obsessed with stacking rings. I was already in love with generally wearing them so when I saw midi rings that meant you could get EVEN MORE rings onto your hands, I was SOOOLD.
I’ll always buy more rings than I can handle, it’s inevitable. Reasoning: there’s a high likelihood of me eventually ‘misplacing’ between one and twenty rings over a period of about 2 years, so I need many a ring to replace them.
Anywho, because I have this tendency to end up with a lot less rings than I started with, I just buy the cheap ones that come in sets. I ordered two packs from Urb-O (aka urban outfitters) and was super psyched when I found out that the sticky labels on them had stuck to an extra packet meaning I got another 3 rings for free. BOOM SHACKOW. Hella yes I wore all those rings.
NINE. plus the two plain gold ones I’d bought at Brooklyn Flea.
I mentioned in my New York post that I had this dish at ABC Kitchen and managed to get the basic recipe from our brilliant waitress. The note I took was:
Sourdough bread – toasted with olive oil and salt
Squash – roasted with chili, lemon, salt. Mash with caramelised onions, apple cider vinegar and maple syrup.
You’ve probably already got an idea of how this is made.
Toast some rustic stylie bread (I didn’t bother with the olive oil) and spread on ricotta
Top it with a DELICIOUS mixture of roasted squash (they were using Kabocha. I used Butternut), caramelised onions, vinegar and maple syrup (a bit like pumpkin butter, I guess)
and you’re done! (I decorated mine with basil leaves, too). Its a really good way to use up any lacklustre squash and is perfect for a light, Winter-y lunch.
(p.s. yes I do have chipped nail polish on in these photos)
- 1 medium butternut squash , (or other winter squash), ~1.5lbs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- pinch of chili flakes
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 3 small white or red onions , , or shallots, peeled and sliced
- To serve: ricotta cheese , , sourdough bread (sliced and toasted)
- Preheat your oven to 400 F (200 C).
- Peel medium butternut squash and halve it length-ways. Scoop out the seeds, then cut the squash into ~1-inch cubes. Place on a rimmed baking tray, toss with 1 tbsp of olive oil, lemon juice and the chili flakes. Roast for 30 minutes.
- Either place into bowl and mash with a potato masher / blend with an immersion blender, or puree in a blender. Mix in the maple syrup and apple cider vinegar and season with salt to taste.
- Meanwhile, add the onions to a dry frying pan and cook, stirring over a medium heat until browned. Add the remaining oil and a pinch of salt, and continue to cook for about 5 minutes until softened. Stir the caramelised onions into the mashed squash.
- Spread about 1 tbsp of ricotta onto a toasted slice of bread and top with a generous amount of squash mixture. Serve warm or room temperature.