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Caramelised Onion, Squash and Ricotta Tartines

Ingredients

  • 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
  • salt
  • To serve: ricotta cheese , sourdough bread (sliced and toasted)

Instructions

  • 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.