I wanted to try a new way of preparing winter squash and I also had a lot of ricotta cheese on hand, so I decided to make this, even despite my misgivings about cooking vinegar into it.
Notes:
- I used buttercup/kabocha squash.
- I only used 3 tablespoons of maple syrup because I greatly prefer savory preparations of winter squash to sweet ones.
- I didn't have any fresh mint so I skipped it.
Verdict: I did enjoy it (yes, even with the vinegar cooked in!) but I will make less next time if I'm the only one eating it. I was getting sick of it by the 4th round.
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RECIPE: Squash Toasts with Ricotta and Cider Vinegar (Smitten Kitchen)