Squash Toasts with Ricotta

About recipe

This sweet and tangy combination of delicata squash cooked with onions, maple syrup, and cider vinegar is the quintessential fall appetizer or snack. Use real maple syrup (not imitation pancake syrup) in this recipe or substitute with honey.

Photo by U.S. Department of Agriculture

Ingredients (serves 8)

  • 2 1/2 to 3 pounds delicata squash
  • 1/3 cup olive oil, divided
  • 1/2 teaspoon dried chili flakes
  • 1 teaspoon salt, divided
  • 1 small onion, peeled and thinly sliced
  • 1/3 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 4 slices of whole wheat bread
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons chopped mint leaves


  1. Heat oven to 450 degrees. Peel the squash and cut them in half. Scoop out the seeds with a spoon, then slice them into pieces about 1 inch thick.
  2. Toss the squash pieces with 2 tablespoons of oil, 1/2 teaspoon salt, and chili flakes. Place on a baking sheet and roast until tender, about 15-20 minutes.
  3. While the squash is cooking, heat 2 tablespoons of oil in a large skillet. Add onions and remaining salt and cook, stirring frequently, until onions are soft and beginning to brown, about 10-15 minutes.
  4. Add vinegar and maple syrup to onions and reduce the heat to medium. Cook, stirring, until onions are jammy for another 10 minutes.
  5. When the squash and onions are both cooked, combine them on the sheet pan and use a fork to gently half-mash the mixture. It doesn’t need to be smooth, a chunky texture is fine.
  6. Toast the bread in the warm oven until slightly golden. Cut each slice in half and spread with a spoonful of ricotta cheese. Top the cheese with a heap of the onion-squash mixture.
  7. Garnish with mint and extra salt, if needed.

Nutritional information

This information is per serving.

  • Calories250
  • Total fat11 g
  • Saturated fat2 g
  • Cholesterol5 mg
  • Protein6 g
  • Sodium320 mg
  • Postassium567 g
  • Fiber3 g
  • Total Carbohydrate36 g
  • Sugars11 g
  • Calcium142 g
  • Iron2 g
Subscribe for news