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Jean-Georges Vongerichten’s Squash on Toast

Date Added: 1/15/2020    Source: cooking.nytimes.com

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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

View the full recipe at cooking.nytimes.com

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