Ina Garten Butternut Squash and Ricotta Bruschettas

Directions

• Preheat the oven: Preheat the oven to 425°F. That way it's fully hot by the time the squash goes in.
• Roast the squash: Toss 1 pound diced butternut squash with 2 1/2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon crushed red pepper flakes on a sheet pan. Spread it in one layer and roast for 25 to 35 minutes, tossing once with a metal spatula, until very tender and browned on the edges.
• Brown the onions: While the squash roasts, heat 2 tablespoons butter and 2 tablespoons olive oil in a 10-inch sauté pan. Add 3 cups sliced yellow onions and cook over medium to medium-low heat for 12 to 15 minutes, tossing now and then, until golden brown.
• Add vinegar and syrup: Stir in 2 tablespoons apple cider vinegar and 2 tablespoons maple syrup. Simmer over medium heat for 4 to 6 minutes until the liquid reduces.
• Mash the squash in: Add the roasted squash to the pan and mash it lightly with a dinner fork. If the mixture looks dry, stir in a few tablespoons of apple cider or apple juice. Then taste for salt and pepper and reheat over low heat if needed.
• Toast the bread: Brush 6 half-inch slices of rustic country bread with olive oil and sprinkle with salt and pepper. Toast them until crisp, or use the garlic toasts below.
• Make the ricotta: To make your own, line a fine-mesh sieve with 2 layers of damp cheesecloth over a deep bowl. Pour 4 cups whole milk and 2 cups heavy cream into a stainless-steel saucepan and stir in 1 teaspoon kosher salt. Bring it to a rolling boil, then turn off the heat and stir in 3 tablespoons white wine vinegar.
• Drain the curds: Let the pot stand for 1 minute until it curdles into curds and whey. Pour it into the sieve and drain at room temperature for 20 to 25 minutes, discarding the whey as it collects, since a longer drain gives thicker ricotta.
• Bake the garlic toasts: For the garlic toasts, preheat the oven to 400°F and slice 1/2 French baguette 1/4 inch thick into 12 long diagonal slices. Brush them with 2 to 3 tablespoons olive oil and season with salt and pepper. Bake for 15 to 20 minutes until browned and crisp, then rub one side of each with the cut side of a halved garlic clove.
• Assemble and serve: Spread 1 1/2 cups ricotta thickly on each toast and spoon the warm squash mixture on top. Sprinkle with a little salt and serve right away.