Baked Ricotta

with Kabocha squash, caramelized onions, and mint

Makes 8 servings

Here’s another version of my baked ricotta, using the same cheesy base, but this time topping it with kabocha squash, a sweet variety from Japan. I first roast cubes of squash until they’re soft and fluffy, then toss them with sweet-and-sour caramelized onions to make another gooey starter that’s perfect for kicking off a fall or winter dinner—or pair it with a salad for lunch!

Caramelized onions

• 2 tablespoons extra-virgin olive oil
• 1 large Spanish onion, halved and thinly sliced
• ½ teaspoon kosher salt
• ½ cup apple cider vinegar
• ¼ cup maple syrup

In a medium skillet, heat the olive oil over medium heat. Add the onions and salt and cook, stirring frequently, until golden brown, about 20 minutes. Add the vinegar and maple syrup, increase the heat to medium-high, and bring to a boil. Reduce until the liquid is syrupy, 3 to 5 minutes. Remove from the heat.

Roasted squash

• ½ small kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 2 cups)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• Red pepper flakes

Meanwhile, preheat the oven to 500°F and line a rimmed baking sheet with parchment paper. In a bowl, toss the squash with the olive oil, salt, and a large pinch of red pepper flakes. Spread the squash in an even layer on the prepared baking sheet and roast, tossing halfway through, until the squash is tender and golden, about 13 minutes.

Ricotta Mixture

• 16 ounces whole-milk ricotta
• 8 ounces fresh mozzarella cheese, grated
• ⅓ cup grated Parmesan cheese
• 1 tablespoon chopped oregano
• 1 teaspoon oil from Garlic Confit or extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 large egg plus 1 egg yolk

Combine all ingredients in a large bowl and stir until well combined.

For serving

• Caramelized Onions
• Roasted Squash
• Ricotta Mixture
• 1 tablespoon thinly sliced mint
• Flaky sea salt
• Grilled bread or crostini

In a bowl, combine the caramelized onions and roasted squash and gently stir. Spoon a ½-inch layer of ricotta mixture into an 8-inch cast-iron skillet or similarly sized shallow baking dish. Top with the squash mixture. Bake until the ricotta mixture starts to bubble, 5 to 8 minutes. Remove the dish from the oven and turn on the broiler. Broil the ricotta until lightly browned on top, 2 to 3 minutes. Sprinkle with the mint and flaky salt. Serve with grilled bread or crostini for dipping.

The Takeaway

I create extra layers of flavor in caramelized onions by adding apple cider vinegar and maple syrup after cooking the onions until they’re well browned, then boiling the liquid until it’s thickened. These sweet-sour onions are great with all kinds of grilled meats, and make a fantastic addition to a grilled cheese sandwich.