Squash Tartine from ABC Kitchen

People always ask me what my favorite restaurant in NYC is.

It's a tough choice, we have so many that we love. However, if I had to pick just one, it would be ABC Kitchen.

It's the hardest reservation to get in the city, but if you are flexible, and don't mind eating at 5:30 pm on a Tuesday or their last lunch seating at 3 pm, then the world is your oyster.

They have a seasonal farmer's market menu and it is divine.
The space is beautiful and it is the perfect restaurant for a ladies' lunch, romantic dinner or family celebration.
I love it. I did a post on it last winter and have been back many times since.

They have a few things on their menu that they keep on all the time, or there would be mutiny!
The avocado and heirloom roasted carrot salad is one of them (SO GOOD), and their fried chicken is down right decadent.

They serve a squash toast that is silly good.

Here, I decided to try it at home.

I added an extra onion, because the caramelized onions with the maple syrup and cider vinegar make this so amazing, so I felt the more the merrier.

and if you don't have ricotta, then you can use a nice chevre (goat cheese).

I had some squash leftover, so the next day I used it in a tart with ricotta and eggs and it was even better (another post to come).

This is a great lunch or appetizer to impress your stomach or your guests.

ABC Kitchen's Squash Toast: (adapted from the NY Times)

1 lb. of butternut squash, cut up into cubes (I buy it already cut up)
olive oil
1/2 teaspoon dried chile flakes, more to taste
kosher salt
2 yellow onions, peeled and thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
4 slices country bread, 1-inch thick
1/2 cup fresh ricotta cheese
sea salt for the top
4 tablespoons chopped mint

Lay the squash cubes on a baking sheet and drizzle with olive oil and sprinkle with kosher salt.
Roast at 425F for about 25 minutes, turning once, halfway thru the cooking time.

While the squash is roasting, caramelize the onions.

Add about 1/4 cup olive oil and the onions with a teaspoon of kosher salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes on low heat.

Add the vinegar and maple syrup, stir and reduce until syrupy and broken down, about 10 minutes; the mixture should be jammy.

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

I like to use ciabatta slices. Drizzle slices of good bread with olive oil and toast them up.

Spread some ricotta on top and top with the mashed squash and onion mixture.
Sprinkle w/ fresh mint leaves and ENJOY!

Delicious!