Abc Kitchen's roasted kabocha toast is (was?) one of my favorite items on a menu filled with awe-inspiring dishes. Sadly, it is nowhere to be found this fall (I know, it's still early). In its stead, there are three toasts for diners to choose from; roasted eggplant toast with marinated peppers and lemon (I have yet to sample), heirloom tomato toast (delicious), and crab toast with lemon aioli (delicious).
Luckily, after a not-so-lengthy internet search, I found chef Dan Kluger's recipe for roasted kabocha toast and decided to make it at home for this week's edition of Market Mondays. It is every bit as outstanding as I remember. The recipe (reprinted from the TODAY Show's website) is below.
ABC Kitchen's Roasted Kabocha Toast
Ingredients:
1 kabocha squash, washed and peeled
2 tbsps. extra virgin olive oil
1/2 tsp. dried red chili flakes
2 tsps. kosher salt
2 Spanish onions, quartered and sliced 1/4-inch thick
1 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 cup maple syrup
1 cup cider vinegar
4 slices rustic country sourdough bread, sliced 1/2-inch thick
1/4 cup extra virgin olive oil
1/2 cup ricotta
3 sprigs mint, wide chiffonade
2 tbsps. extra virgin olive oil
Coarse sea salt to taste
Preparation:
1. Preheat oven to 500 degrees.
2. Combine squash and extra virgin olive oil in bowl and season with the chili flakes and salt (with no direction for size, I cut the squash into smallish cubes). Place on sheet tray lined with parchment paper in one even layer. Roast at 500 degrees for approximately 8-10 minutes, rotating with a spatula every few minutes for even cooking (I roasted about 15 minutes). Squash should be lightly colored and tender.
3. In a medium saute pan heat the extra virgin olive oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are deep golden brown. Add the vinegar and maple syrup and reduce quickly until syrupy (while the directions say quickly, the reduction wasn't that fast).
4. While the onions are still warm, combine with the roasted squash, cool and reserve.
5. Drizzle bread with extra virgin olive oil and cook in a nonstick pan over medium heat until golden and crispy. Spread 2 tablespoons of ricotta over the toast, then top with about 1/3 cup of kabocha mix and spread evenly. Cut the toast into 4 and top with mint, a drizzle of extra virgin olive oil (with so much oil already in the recipe, I left out the final drizzle) and coarse sea salt.
Kabocha squash at the Union Square Greenmarket- $2 per pound
Glistening red onions
A big jug of maple syrup from Berkshire Berries- $15
Organic sourdough bread
I chose spearmint as opposed to peppermint- each priced at $1.50 for a generous bunch
Post roasting- tender with light browning
As the onion, maple syrup, cider vinegar concoction reduces
Finished toasts- cut into 2 big pieces instead of 4 smaller pieces like the restaurant serves
ABC Kitchen's Roasted Kabocha Toast
Ingredients:
1 kabocha squash, washed and peeled
2 tbsps. extra virgin olive oil
1/2 tsp. dried red chili flakes
2 tsps. kosher salt
2 Spanish onions, quartered and sliced 1/4-inch thick
1 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 cup maple syrup
1 cup cider vinegar
4 slices rustic country sourdough bread, sliced 1/2-inch thick
1/4 cup extra virgin olive oil
1/2 cup ricotta
3 sprigs mint, wide chiffonade
2 tbsps. extra virgin olive oil
Coarse sea salt to taste
Preparation:
1. Preheat oven to 500 degrees.
2. Combine squash and extra virgin olive oil in bowl and season with the chili flakes and salt (with no direction for size, I cut the squash into smallish cubes). Place on sheet tray lined with parchment paper in one even layer. Roast at 500 degrees for approximately 8-10 minutes, rotating with a spatula every few minutes for even cooking (I roasted about 15 minutes). Squash should be lightly colored and tender.
3. In a medium saute pan heat the extra virgin olive oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are deep golden brown. Add the vinegar and maple syrup and reduce quickly until syrupy (while the directions say quickly, the reduction wasn't that fast).
4. While the onions are still warm, combine with the roasted squash, cool and reserve.
5. Drizzle bread with extra virgin olive oil and cook in a nonstick pan over medium heat until golden and crispy. Spread 2 tablespoons of ricotta over the toast, then top with about 1/3 cup of kabocha mix and spread evenly. Cut the toast into 4 and top with mint, a drizzle of extra virgin olive oil (with so much oil already in the recipe, I left out the final drizzle) and coarse sea salt.
Kabocha squash at the Union Square Greenmarket- $2 per pound
Glistening red onions
A big jug of maple syrup from Berkshire Berries- $15
Organic sourdough bread
I chose spearmint as opposed to peppermint- each priced at $1.50 for a generous bunch
Post roasting- tender with light browning
As the onion, maple syrup, cider vinegar concoction reduces
Finished toasts- cut into 2 big pieces instead of 4 smaller pieces like the restaurant serves
LOVE!
ReplyDeleteyumski
ReplyDeleteC'mon, take a bottle,
ReplyDeleteshake it up
Break the bubble,
break it up
poouuuuur some maple syruuuuppp on meeee!
Thanks for the recipe! You must have gone just before they put it on the menu, because the next week I ordered this flat bread at ABC for the first time. It was so amazing. My family can't wait to recreate it for our Thanksgiving dinner!
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