Squash Toasts With Ricotta and Cider Onions

A substantial piece of toast can anchor brunch without another platter of eggs. Deb Perelman’s version at Smitten Kitchen combines squash, ricotta and onions seasoned with cider vinegar and maple syrup. She credits Jean-Georges Vongerichten’s ABC Kitchen recipe, via NYT Cooking, as her starting point.

Our menu idea is to give each guest one generous toast alongside a small cup of tomato soup. Keep a knife and fork at each place setting: this is a seated meal, not a passing tray of finger food. A pot of black tea would make a welcome companion to the autumn vegetables.

Find the quantities and complete method in Deb Perelman’s Squash Toasts at Smitten Kitchen. Browse more food recipe features.