Throwback Thursday: Butternut Squash Toast

This post originally appeared on January 30, 2015

If you want a dynamite appetizer for Thanksgiving (today!) try this butternut squash toast. It's very fall-ish, both sweet and savory, and just all around delish.

If you don't want to make it for dinner tonight (I realize it's very last-minute) it's great anytime in the colder months, or whenever you can find whole winter squash.

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New Year's Eve 2014 was very much a repeat of New Year's Eve 2013: we went to Cunningham's for dinner, came home to watch Kathy Griffin taunt Anderson Cooper until midnight, then toasted the new year with champagne and Christmas cookies. We love that Cunningham's opened in our area; it's ideal for both casual and fancy meals, and because it's so close, we don't have to worry too much about encountering drunken revelers on our way home.

The restaurant offered a prix fixe dinner last year, but we opted to order from the regular a la carte menu. It was less-expensive that way, and allowed us to skip dessert. Plus, there were more selections. I had been intrigued by the idea of butternut squash toasts, a dish that was praised by Richard Gorelick in his 2013 review of Cunningham's. He describes the toast as comprising ricotta, maple syrup, and cider vinegar, in addition to the squash. We ordered the toasts as one of our appetizers and really enjoyed it, even Mr Minx, who is not the biggest fan of squash.

Those flavors stuck with me, and a few weeks into the new year, I decided to try to replicate it. But before I reinvented the wheel, I looked on teh Innernets to see if anything like it was out there. Lo and behold, there was--a recipe by Jean-Georges Vongerichten, which had been restyled and reblogged a couple of times. It involved squash, ricotta, maple syrup, cider vinegar, and thick slices of toast, so I'm pretty sure it's the inspiration for Cunningham's dish. And it seemed easy enough to make at home.

What's not easy is peeling butternut squash. Jean-Georges' recipe called for roasting and mashing, but I liked the diced squash at Cunningham's. Thought it would be more attractive as well. J-G also called for what seemed to be an inordinate amount of cider vinegar and maple syrup--1/4 cup each--and 2 teaspoons of salt. Yowza. No need for either excess; the dish is even better when it's not cloyingly sweet. Besides, all of that additional liquid would make the dish too soupy. Yes, I do have the audacity to question Jean-Georges. Cooking is all about what pleases the eater, not the chef. And this dish is so good, I'd do it all over again.

Butternut Squash Toasts (adapted from a recipe by Jean-Georges Vongerichten)

1 butternut squash, peeled, seeded, and cut into small dice
1/4 cup + 2 tablespoons extra-virgin olive oil
Large pinch aleppo pepper
1 1/4 teaspoons kosher salt
1 yellow onion, peeled and thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
Country bread, cut into 1-inch thick slices
Ricotta cheese
Coarse salt
Minced chives and chile threads for garnish

Preheat oven to 450. Combine squash, 1/4 cup olive oil, aleppo pepper, and 1 teaspoon of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and roast, stirring twice, until tender and lightly caramelized, 30 minutes. Remove from oven and set aside.

Heat the remaining 2 tablespoons of oil in a large pan. Add the onions and remaining 1/4 teaspoon salt and cook over medium heat, stirring frequently, until the onions are well softened and darkening, about 20 minutes Add the vinegar and maple syrup and cook an additional 10-15 minutes.

Combine squash and onions in a bowl. Taste for seasoning. Add a touch more maple syrup if you want it to be sweeter, but we enjoyed it on the more savory side.

Lightly toast bread. Spread some ricotta on toasts, then top with the squash-onion mixture. Sprinkle with chopped chives and chile threads.

Posted on Minxeats.com.

Butternut Squash Toast

New Year's Eve 2014 was very much a repeat of New Year's Eve 2013: we went to Cunningham's for dinner, came home to watch Kathy Griffin taunt Anderson Cooper until midnight, then toasted the new year with champagne and Christmas cookies. We love that Cunningham's opened in our area; it's ideal for both casual and fancy meals, and because it's so close, we don't have to worry too much about encountering drunken revelers on our way home.

The restaurant offered a prix fixe dinner last year, but we opted to order from the regular a la carte menu. It was less-expensive that way, and allowed us to skip dessert. Plus, there were more selections. I had been intrigued by the idea of butternut squash toasts, a dish that was praised by Richard Gorelick in his 2013 review of Cunningham's. He describes the toast as comprising ricotta, maple syrup, and cider vinegar, in addition to the squash. We ordered the toasts as one of our appetizers and really enjoyed it, even Mr Minx, who is not the biggest fan of squash.

Those flavors stuck with me, and a few weeks into the new year, I decided to try to replicate it. But before I reinvented the wheel, I looked on teh Innernets to see if anything like it was out there. Lo and behold, there was--a recipe by Jean-Georges Vongerichten, which had been restyled and reblogged a couple of times. It involved squash, ricotta, maple syrup, cider vinegar, and thick slices of toast, so I'm pretty sure it's the inspiration for Cunningham's dish. And it seemed easy enough to make at home.

What's not easy is peeling butternut squash. Jean-Georges' recipe called for roasting and mashing, but I liked the diced squash at Cunningham's. Thought it would be more attractive as well. J-G also called for what seemed to be an inordinate amount of cider vinegar and maple syrup--1/4 cup each--and 2 teaspoons of salt. Yowza. No need for either excess; the dish is even better when it's not cloyingly sweet. Besides, all of that additional liquid would make the dish too soupy. Yes, I do have the audacity to question Jean-Georges. Cooking is all about what pleases the eater, not the chef. And this dish is so good, I'd do it all over again.

Butternut Squash Toasts (adapted from a recipe by Jean-Georges Vongerichten)

1 butternut squash, peeled, seeded, and cut into small dice
1/4 cup + 2 tablespoons extra-virgin olive oil
Large pinch aleppo pepper
1 1/4 teaspoons kosher salt
1 yellow onion, peeled and thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
Country bread, cut into 1-inch thick slices
Ricotta cheese
Coarse salt
Minced chives and chile threads for garnish

Preheat oven to 450. Combine squash, 1/4 cup olive oil, aleppo pepper, and 1 teaspoon of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and roast, stirring twice, until tender and lightly caramelized, 30 minutes. Remove from oven and set aside.

Heat the remaining 2 tablespoons of oil in a large pan. Add the onions and remaining 1/4 teaspoon salt and cook over medium heat, stirring frequently, until the onions are well softened and darkening, about 20 minutes Add the vinegar and maple syrup and cook an additional 10-15 minutes.

Combine squash and onions in a bowl. Taste for seasoning. Add a touch more maple syrup if you want it to be sweeter, but we enjoyed it on the more savory side.

Lightly toast bread. Spread some ricotta on toasts, then top with the squash-onion mixture. Sprinkle with chopped chives and chile threads.

Posted on Minxeats.com.

New Year's Eve at Waterfront Kitchen

Here's another dinner option for New Year's Eve....

Waterfront Kitchen is offering a five course feast including goodies like caviar, foie gras, and bacon maple pumpkin pie. You can see the whole menu here.

There are two seatings, 6:30pm and 9:30pm. The 6:30pm meal is $100 per person, or $135 with wine pairings. The 9:30pm seating is $125 or $160 with wine, and includes a Champagne toast and fireworks.

For reservations, call 443-681-5310 or visit Open Table. Waterfront Kitchen is located at 1417 Thames Street in historic Fells Point.



Posted on Minxeats.com.

Spend New Year's Eve at Roy's

On December 31st, Roy's restaurant in Harbor East (720 Aliceanna Street) is offering its annual New Year's Eve prix fixe dinner. Diners can choose one appetizer, one soup or salad, one entree, and one dessert; the price is based on the cost of the entree.

Mr Minx and I have done this for years now and have never been disappointed with the selection, which includes new holiday dishes like the Shellfish Hot Pot and classic Roy's favorites like Misoyaki Butterfish and the Melting Hot Chocolate Soufflé. Just take a gander at these photos - I want that hot pot right NOW.

For reservations, call 410-659-0099. (For non-Baltimoreans: all Roy's restaurants, apart from the Hawaii and Pebble Beach locations, are offering the same decadent four-course New Year's Eve dinner. Find your local restaurant at http://www.roysrestaurant.com/.)



Posted on Minxeats.com.

New Year's Eats at B&O Brasserie

'Tis the season for making reservations for New Year's Eve! Several local restaurants are pulling out the stops and offering sumptuous multi-course menus for the occasion. One of our favorites, The B&O Brasserie, not only has 3- and 5-course dinners on the menu for that night, but they're also hosting a Hangover Brunch on January 1st.

We've never tried the hangover brunch (because we try not to drive all the way downtown when hung over!) but we've had a lovely NYE dinner at B&O in the recent past.

New Year’s Eve at B&O
Dec. 31, 2013
Seatings at 6:00, 8:00 and 10:00 p.m.
3-course dinner ($65) plus pairings for an additional $20
5-course dinner ($90) plus pairings for an additional $30
Complimentary glass of champagne for all dinner guests

Hangover Brunch
Jan. 1, 2014
8 a.m. – 2 p.m.
Greasy, greasy menu items; bottomless mimosas and
Bloody Marys for $10; hair of the dog cocktails

For reservations, call 443-692-6172. The restaurant is located at 2 North Charles Street at Baltimore Street.



Posted on Minxeats.com.

New Year's Eve Dinner

Mr Minx and I took ourselves to Sotta Sopra for our last meal of 2008.  I've never seen a restaurant that busy - it was packed cheek to jowl with diners.  Our meal was delish, but I could have used a few more scallops in my entree.  Just sayin'.

And who was in the kitchen working cold apps and desserts?  None other than Jill Snyder, formerly of Red Maple and Top Chef.  Good to know that she's still in the restaurant biz!