As a companion to our conversation with Dan Kluger, executive chef for ABC Kitchen, here's one of his favorite fall recipes.

 Roasted Kabocha Squash Toast, Fresh Ricotta and Cider Vinegar

For the Kabocha:

1 each          Kabocha squash, washed and peeled  

2 Tbsp.         Extra Virgin Olive Oil  

1/2 tsp.        Dried Red Chili Flakes

2 tsp.           Kosher Salt

2 each          Onions, Spanish, 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

Method for the Kabocha:

Combine squash and extra virgin olive oil in bowl and season with the chili flakes and salt. Place on sheet tray lined with parchment paper in one even layer. Roast at 500°F degrees for approximately 8-10 minutes, rotating with a spatula every few minutes for even cooking.  Cook until lightly colored and tender. 

In a medium sauté pan, heat the 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 onions are still warm, combine with the roasted squash, cool and reserve.

For the Toast:

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 Tbsp.        Extra Virgin Olive Oil

To taste       Coarse sea salt

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 and coarse sea salt.