Butternut Squash & Queso Fresco Bruschettas

Ingredients

• 1 pound butternut squash, peeled and ½- to ¾-inch-diced
• olive oil
• ⅛ teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter
• 3 cups sliced yellow onions (about 2 onions)
• 2 tablespoons apple cider vinegar
• 2 tablespoons agave nectar or maple syrup
• 6 slices rustic country bread, toasted ((½-inch-thick))
• 1½ cups fresh queso fresco, requeson or ricotta
• ½ cup pepitas (pumpkin seeds) (for garnish)

Steps

1. 1

   Roast the squash. Preheat the oven to 425°F. Place the diced butternut squash on a sheet pan and toss with 2½ tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the red pepper flakes.

2. 2

   Spread into an even layer and roast for 25–35 minutes, until very tender and lightly browned on the edges. Toss once with a spatula halfway through. Set aside.

3. 3

   Caramelize the onions. While the squash roasts, heat the butter and 2 tablespoons olive oil in a 10-inch sauté pan over medium heat. Add the onions and cook for 12–15 minutes, stirring occasionally, until golden brown.

4. 4

   Stir in the apple cider vinegar and agave nectar. Simmer for 4–6 minutes, until the liquid reduces slightly.

5. 5

   Combine the mixture. Add the roasted squash to the pan with the onions. Lightly mash with a fork so the squash blends in but still has some texture. If the mixture feels dry, stir in a few tablespoons of apple cider or apple juice. Taste and adjust seasoning as needed. Keep warm over low heat.

6. 6

   Assemble the bruschetta. Spread a generous layer of queso fresco or ricotta on each slice of toasted bread. Spoon the warm squash and onion mixture over the top. Sprinkle with pepitas, a pinch of salt and serve right away.