It is (still) winter–indeed, still February. Winter squash season has been going strong for five months. In October, it was exciting. Turning on the oven! In November, I still happily tossed roasted squash into salads and soups. In December, I stirred it into a big chickpea curry, served with cardamom-scented rice.

But now, in February, the act is getting old. Turn on the oven, again?

And yet for this recipe, you’ll want to.
Crumble some goat’s cheese (or feta, or ricotta) onto a thick, crusty piece of bread. Turn on that oven. Roast squash, then pile on top of bread along with sweet caramelized onions. Sprinkle with mint to brighten things up, and call it dinner.

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Squash toasts with goat’s cheese and caramelized onions

Serves 6 hearty mains
Adapted from Smitten Kitchen, who herself adapted it from ABC Kitchen via the NYTimes

Ingredients

6 pounds (2.7kg) of yellow-fleshed winter squash (such as delicata, kabocha, acorn, or butternut–I used butternut)
1/4 cup (59mL) olive oil, divided
1/2 teaspoon red pepper flakes
Coarse sea or kosher salt
2 big or 3 small yellow onions, peeled and thinly sliced
2/3 cup (158mL) apple cider vinegar
5 tablespoons unpacked (54g) brown sugar
1 big loaf of crusty bread, sliced into 1-inch thick slices
6-8 ounces (170-226g) goat’s cheese, feta, ricotta, or mascarpone
1/2 cup chopped mint leaves (don’t skip this: it provides a nice contrast to the rich, savory squash and onions)

Instructions

Heat oven to 450F (232C). Line two large baking sheets with parchment paper or non-stick silpat.

Halve butternut squash at the part where the neck starts to get thicker. Scoop the seeds out of the bottom halves. Cut into 1/2-inch (1.27cm) thick slices–no need to peel. Place on sheet. Drizzle or brush with 2 tablespoons olive oil, a good sprinkle of salt, and pepper flakes. Roast until tender and colored, about 40 minutes (or more, if you cut the squash thicker or if you’re using a squash with a higher moisture content), flipping partway through. Once cooked and cooled, you can easily cut the flesh from the squash rinds. Discard rinds, leave squash on baking sheet.

While the squash is roasting, heat remaining 2 tablespoons olive oil in large skillet over medium heat. Add the onions and a couple pinches of salt, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes. Add vinegar and brown sugar reduce to medium-low. Cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.

While onions are caramelizing, toast however many slices of bread you plan on eating tonight.

Pile onions on top of roasted squash on baking sheet. Use a fork to gently half-mash the mixture. Taste and adjust seasonings if needed.

Spread cheese on toasts, heap with squash-onion mixture, sprinkle with a bit more salt, and garnish with mint.

Note

Storing leftovers: Store the squash and onion mixture, mint, goat cheese, and bread separately. (I like to slice the bread all at once and store it in the freezer.) When you’re ready to eat, just toast another piece or two of bread, warm up however much squash you think you’ll need, and assemble with mint and goat cheese.