Crostini de calabacín y requesón

Ingredientes

• 1 small butternut squash, (peeled and cut into 1/2-inch cubes)
• 1 tsp ground cinnamon
• 1 tsp garlic powder
• 1 loaf cranberry walnut bread
• 2 large onions, (thinly sliced)
• 2 cups ricotta
• 1/2 cup dried cranberries
• balsamic vinegar
• honey
• 2 Tbsp chives, (chopped)
• 1/4 cup extra virgin olive oil, (divided)
• Kosher salt
• flaky sea salt, (garnish)
• freshly ground black pepper

Preparación

1. 1

   Roast the butternut squash. Preheat oven to 425°F (220°C). Place butternut squash on a rimmed baking sheet, then drizzle with about 2-3 Tbsp olive oil, 1 tsp cinnamon, 1 tsp garlic powder, 1 tsp Kosher salt, and ¼ tsp black pepper. Toss to combine, then roast until tender, about 20-30 minutes, tossing once halfway through.

2. 2

   Toast the bread. Lower the heat to 375°F (190°C). Cut bread on a diagonal into ¼" thick slices. Place on a baking sheet and drizzle with a couple tablespoons of olive oil. Sprinkle generously with Kosher salt, about ½ Tbsp total. Bake until crisp, about 7-10 minutes. (*Note: begin checking after 7 minutes so they don’t burn!)

3. 3

   Caramelize the onions. Heat a large skillet over medium heat, then add 2 Tbsp olive oil or butter. When hot, add onions. Cook, stirring often and adjusting temperature as needed so they don’t brown too quickly. When the onions begin to stick to the bottom, add 2 Tbsp of water and stir. Repeat as needed, cooking the onions over medium to medium-low heat for about an hour until caramelized. Season with 1 tsp salt and ¼ tsp pepper, then set aside to cool.

4. 4

   Assemble crostini. Take cooled crostini and spread 1-2 Tbsp of caramelized onions on top. Add 2-3 Tbsp ricotta, then sprinkle with flaky sea salt. Place a few pieces of roasted squash on top, then add a few dried cranberries. Drizzle with balsamic and honey, then season with a little black pepper. Garnish with chives, then serve.