Jean-Georges Vongerichten’s Squash on Toast

By Mark Bittman

Updated Oct. 16, 2023

Jean-Georges Vongerichten’s Squash on Toast
Michael Kraus for The New York Times
Total Time
About an hour
Rating
5(842)
Comments
Read comments

This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)

Featured in: Roasted, Smashed, Dolloped, Devoured

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 8 servings
  • 12½- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces ⅛- to ¼-inch thick
  • ¾cup extra-virgin olive oil
  • ½teaspoon dried chile flakes, more to taste
  • 3teaspoons kosher salt
  • 1yellow onion, peeled and thinly sliced
  • ¼cup apple cider vinegar
  • ¼cup maple syrup
  • 4slices country bread, 1-inch thick
  • ½cup ricotta, goat cheese, feta or mascarpone
  • Coarse salt
  • 4tablespoons chopped mint
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

398 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 5 grams protein; 434 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 450. Combine the squash, ¼ cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.

  2. Step 2

    Meanwhile, heat another ¼ cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.

  3. Step 3

    Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.

  4. Step 4

    Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
842 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ben Peskoe

This is probably the best thing I've ever cooked

Melody

Here are the hacks for this recipe: Cut squash in half, do not remove seeds or pulp and roast at 350 degrees until done and seeds are browning. As squash cooks the oil from the seeds ensure squash remains moist. Allow to cool, remove seeds/pulp and remove squash from the skin using a serving spoon. While squash is baking, prepare onions, with a lid on, add half the salt listed and chile flakes in addition to the cider vinegar and maple syrup as directed halfway through braising the onions

Stephanie

I made this as a Thanksgiving appetizer, and wowed the crowd. Even a self-avowed squash hater said this was the amazing. Highly recommended, good to make components in advance, great at room temperature.

EllenJ

Made this to bring to a friend’s holiday party. It’s fantastic! I filled a sheet pan with prepped pieces for transport, then arranged them on a platter on arrival. I brought the rest of the components if more were needed. Lucky for me, they were not! I’ve been enjoying this as part of my lunch on toasted bread with some arugula between the cheese and the squash. Based on comments, I only used 1/2 tablespoon of salt which I added to the onions. And I roasted the squash in half with the seeds as suggested. This definitely saved time and effort. In the future I’ll probably skip griddling the bread as it didn’t seem to add anything to my enjoyment of it.

Dwct

As I’m making this in the month of June and there is no squash available, I used sweet potatoes. I cooked them until they were very soft and they mashed really well. They were so sweet and really delish with the other ingredients. I also mixed a small amount of Mexican Crème with the goat cheese for a smoother texture. Very good.

Stasi

I roasted all my winter squash in the fall, scooped and froze the orange in pint containers... can't remember how much yield we get out of the one squash in the recipe... should I thaw out one pint or two? 1.5?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.