Are you looking for an appetizer that is as colorful as it is flavorful?  With roasted kabocha squash, ricotta cheese, and onions cooked in a maple syrup-apple cider vinegar reduction, these kabocha squash toasts are so tangy and so delicious! The maple syrup-cider vinegar reduction is what makes these toasts so special to me.  As the sautéed onions simmer in the sweet/sour mixture, they take on a soft, jammy texture and a smoky flavor that blends beautifully with the slightly nutty flavor of the kabocha squash.  Add that lusciousness to ricotta cheese, and you have a wonderful meeting of flavors and textures.

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