What’s a more perfect fall flavor combination than melange of butternut squash, caramelized onions, a dash of maple syrup, and a little apple? Literally nothing. There’s your recipe. No scrolling. Just kidding. Hardly any scrolling and the beauty of this gorgeous site. Thanks again to Ina for the brilliant, bright dinner that’s more of a fork and knife open sandwich than a bruschetta, but we never fault Ina for anything.

Ina’s Butternut Squash Bruschetta

• 1 lb butternut squash, diced
• Olive oil
• Kosher salt and pepper
• 1/8 tsp. red pepper flakes
• 2 T. unsalted butter
• 2 yellow onions, sliced
• 2 T. apple cider vinegar
• 2 T. maple syrup
• Rustic bread
• 1 c. ricotta

1. Preheat oven to 425F.
2. Remove ricotta from fridge to allow to come to room temperature.
3. On a baking pan, add squash and coat in olive oil. Sprinkle with salt, pepper, and red pepper. Toss about. Bake about 20 minutes, until tender, stirring halfway through.
4. In a large pan, heat butter and 2 T. olive oil over medium heat. Add onions and saute until transluscent and golden, about 10 minutes.
5. Stir in the vinegar and maple syrup. Simmer about 5 minutes until liquid is reduced.
6. Add squash into saute pan of onions and mash up a bit with spatula, but keeping it chunky.
7. Toast rustic bread slices.
8. Spread bread with a layer of ricotta then a layer of squash mixture.
9. Sprinkle with Kosher salt.
10. Serve with fork and knife.