Squash Toasts

 

1 kabocha squash, about 2-3 pounds

2 tablespoons honey

3-4 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 loaf good Italian bread

Fresh ricotta

Handful of basil (chiffonade)

 

Preheat oven to 400°F. With a phillips head screwdriver, poke two holes in top of squash, set in baking dish, and roast for 45 minutes to one hour. Take squash out of oven and cut into quarters — but be careful when handling; it’s hot. Remove seeds and scoop out flesh. Put flesh back into baking pan, and drizzle with honey, olive oil, balsamic vinegar and salt and pepper. (You don’t want it to dry out, so make sure you use enough oil.) Toss until coated and then roast for another 15 or 20 minutes, or until soft and slightly darkened. Put into a bowl, smash with a spoon, and set aside. When you’re ready to assemble your toasts, cut the bread into slices and toast lightly. Smear a foundation of fresh ricotta. Then spoon on squash, and sprinkle with basil and salt. Drizzle lightly with olive oil and a few drops of balsamic vinegar.