Smashed Kabocha on Toast

Makes 4–8 servings
Adapted from The New York Times

3 lb (1360g) kabocha, peeled, seeded and cut into ¼-inch wedges
¾ cup extra-virgin olive oil, divided
½ tsp chile flakes
2 tsp white miso
1 onion, peeled and thinly sliced
1 tsp salt
¼ cup apple cider vinegar
¼ cup maple syrup
4 slices country bread, 1″ thick
½ cup fresh ricotta
4 Tbsp thinly sliced shiso

Preheat the oven to 450ºF (230ºC).

In a small bowl, whisk ¼ cup olive oil, chile flakes, and miso until smooth. Place the kabocha in a large bowl and toss with the olive oil mixture until everything is well coated. Transfer the kabocha onto a baking sheet lined with parchment paper. Bake for 15 mins, tossing the kabocha once half way through.

Meanwhile, heat another ¼ cup olive oil in a large pan over medium-high heat. Add the onions and salt. Cook, stirring frequently for 15 mins, until the onions are soft and beginning to brown. Add the vinegar and syrup and reduce until the mixture is jammy, about 15 mins.

Take the kabocha out of the oven and pour the caramelized onions on top (my onions were really oily so I just scooped the onions out and used the remaining oil for the bread). Mash together with a fork. Taste and adjust seasonings, if needed.

Heat the remaining ¼ cup oil in a pan (or use remaining oil from the onions) over medium-high heat. Add bread in a single layer and cook until golden on both sides, about 5 mins each. Drain on paper towels. Spread a thick layer of ricotta on the toast and top with the smashed kabocha. Garnish with shiso.