Ny Times Squash On Toast Recipes

JEAN-GEORGES VONGERICHTEN'S SQUASH ON TOAST

Jean-Georges Vongerichten's Squash on Toast image

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)

Provided by Mark Bittman

Categories appetizer, side dish

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 11

Ingredients

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick
3/4 cup extra-virgin olive oil
1/2 teaspoon dried chile flakes, more to taste
3 teaspoons kosher salt
1 yellow onion, 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 ricotta, goat cheese, feta or mascarpone
Coarse salt
4 tablespoons chopped mint

Steps:

Heat the oven to 450. Combine the squash, 1/4 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.
Meanwhile, heat another 1/4 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.
Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
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.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 434 milligrams, Sugar 10 grams, TransFat 0 grams

SUMMER SQUASH CASSEROLE

Summer Squash Casserole image

"Why don't you just cook something that tastes really good?" Julia Reed's mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine. Her mother thought Ms. Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it's delicious. Like, for example, this recipe, for what Julia called in a 2002 article, "the best squash casserole on the planet Earth." The ingredients are by no means fancy - summer squash, jalapeño, white bread, Ritz crackers, eggs and Cheddar - but they combine in mysterious and marvelous ways to deliver a perfect accompaniment to grilled chicken or a weekend roast.

Provided by Julia Reed

Categories casseroles, times classics, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

7 tablespoons unsalted butter, plus more for greasing the dish
2 pounds yellow summer squash
1 large onion, chopped
1 large clove garlic, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 jalapeño, seeded and chopped (optional)
4 slices plain white bread, toasted
24 Ritz crackers, crushed finely in food processor
1/2 pound sharp Cheddar, grated
4 large eggs, beaten
1/2 cup heavy cream
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground cayenne

Steps:

Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 471 milligrams, Sugar 5 grams, TransFat 1 gram