Instructions

For the onion jam:

In a large skillet or dutch oven set over medium heat, add the olive oil, butter, onions and then a pinch of salt. Stir in the chili flake and thyme sprigs.

Cook the onions slowly until they start to soften and then eventually brown. If the edges start to brown and crisp turn down the heat so as to gently encourage the natural sugars in the onions to caramelize. This, like so many of life’s finest things, takes time. So give it that. 45 minutes to an hour is fine. You could go longer and your patience would be rewarded.

Once the onions match the color of a fine aged cigar (first reference that popped into my head - Gabe is really into cigars right now) stir in the vinegar and maple syrup. Reduce until sticky - neither soupy or dry, about 3 minutes of cooking. Turn off the heat, wait for it to cool a bit then pluck the thyme sprigs from the jam. While the jam cools roast the squash.

For the squash:

Line a sheet pan with parchment and preheat your oven to 400°F.

Cut the squash into 1/4 inch thick half moons. Add to the sheet pan then toss with 2 tablespoons olive oil, salt and a pinch of chili flake. Roast until tender and caramelized in parts. I don’t even mind a few bits that are crisp and charred.

Gently fold the roasted squash into the onion jam. Keep warm for the toasts or make ahead, cover and refrigerate for up to 3 days. Rewarm before serving.

Assemble the toast:

Drizzle the bread with olive oil then toast in a hot skillet, grill pan or on an actual grill. You want a good bit of color on the exterior crust while maintaining some softness within. SO use a very hot pan.

Top the bread with ricotta then add a nice pinch of salt. Add to that about 1/3 cup of the onion/squash mixture. Finish with salt and fresh mint. I like to add a bit more chili flake to mine too but that is up to you.