Throughout the years I have eaten more kabocha squash toasts at ABC Kitchen then I can remember.It was the one dish I always had to have at the table when in season. This spin is genius, approachable and insanely delicious.
Dan Kluger is the chef/owner of Loring Place in New York City, where he is celebrated for his local and seasonal cooking. Before that, he opened ABC Kitchen as its Executive Chef and won the 2011 James Beard Award for Best New Restaurant, and Food & Wine Best New Chef of 2012
This recipe is from his cookbook: Chasing Flavor: Techniques and Recipes to Cook Fearlessly
“This baked ricotta has a cheesy base topped with kabocha squash, a sweet variety from Japan. I first roast cubes of squash until they’re soft and fluffy, then toss them with sweet-sour caramelized onions to make a gooey starter that’s perfect for kicking off a fall or winter dinner- or pair it with a salad for lunch!”
— Dan Kluger
Dan Kluger’s Baked Ricotta with Kabocha Squash, Caramelized Onions and Mint
Description
Throughout the years I have eaten more kabocha squash toasts at ABC Kitchen then I can remember.It was the one dish I always had to have at the table when in season. This spin is genius, approachable and insanely delicious.
Ingredients
Serves 8
Caramelized Onion
2 Tablespoons extra-virgin olive oil
1 large spanish onion, halved and thinly sliced
1/2 teaspoon kosher salt
1/2 cup apple cider vinegar
1/4 cup maple syrup
Roasted Squash
1/2 small kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 2 cups)
1 Tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Red pepper flakes
Ricotta Mixture
16 ounces whole-milk ricotta
8 ounces fresh mozzarella cheese, grated
1/3 cup grated parmesan cheese
1 tablespoon chopped oregano
1 teaspoon extra virgin olive oil
2 teaspoons kosher salt
1 large egg plus 1 egg yolk
For Serving
Caramelized Onions
Roasted Squash
Ricotta Mixture
1 tablespoon thinly sliced mint
Flaky sea salt
Grilled bread or crostini
Instructions
In a medium skillet, heat the olive oil over medium heat. Add the onions and salt and cook, stirring frequently, until golden brown, about 20 minutes. Add the vinegar and maple syrup, increase the heat to medium high, and bring to a boil. Reduce until the liquid is syrupy, 3 to 5 minutes. Remove from heat.
MEANWHILE, PREHEAT the oven to 500F and line a rimmed baking sheet with parchment paper. In a bowl, toss the squash with the olive oil, salt, and a large pinch of red pepper flakes. Spread the squash in an even layer on the prepared baking sheet and roast, tossing halfway through, until the squash is tender and golden, about 13 minutes.
COMBINE ALL ingredients in a large bowl and stir until well combined.
IN A bowl, combine the caramelized onions and roasted squash and gently stir. Spoon 1/2-inch layer of ricotta mixture into an 8-inch cast-iron skillet or similarly sized shallow baking dish. Top with the squash mixture. Bake until the ricotta mixture starts to bubble, 5 to 8 minutes. Remove the dish from the oven and turn on the broiler. Broil the ricotta until lightly browned on top, 2 to 3 minutes. Sprinkle with mint and flaky salt. Serve with grilled bread or crostini for dipping.
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