Butternut Squash & Ricotta Bruschetta

We all know how to create a bruschetta but Ina makes it delicious and Herbies selection of chili flakes makes it just as hot as you like! - thanks Herbie, Ina and Jeffrey.

Ingredients

• butternut squash, peeled and diced  ·  1 pound 
• Herbies Chili Flakes ~ Medium  ·  1 teaspoon 
• ricotta  ·  1 cup 
• Williamson olive oil  ·  1/2 cup 
• Kosher salt  ·  1 teaspoon 
• Herbies Pepper Cracked Asta Black  ·  1/2 teaspoon 
• butter  ·  2 tablespoons 
• sliced yellow onions  ·  3 cups 
• apple cider vinegar  ·  2 tablespoons 
• pure Grade A maple syrup  ·  2 tablespoons 

Instructions

1. Preheat the oven to 425 degrees.
2. Place the squash, 2½ tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and the chili flakes on a sheet pan, toss, and spread out in one layer.
3. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting. Set aside.
4. Meanwhile, heat the butter and 2 tablespoons olive oil in a medium (10-inch) sauté pan.
5. Add the onions and cook over medium to medium-low heat for 12 to 15 minutes, tossing occasionally, until golden brown.
6. Add the apple cider vinegar and maple syrup and simmer over medium heat for 4 to 6 minutes, until the liquid is reduced.
7. When the squash is tender, add it to the sauté pan with the onions and mash it lightly with a dinner fork. If the mixture is a little dry, add a few tablespoons of apple cider vinegar to moisten.
8. Taste for seasonings and reheat over low heat, if necessary.

To assemble the bruschetta, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm.

Jenny's Tip: - Choose the Herbies Chili Flakes based on the degree of heat you like:-

Enjoy . . .