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Ingredients

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• 1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash (such as delicata, acorn or butternut, which I used)
• 1/2 to 3/4 cup olive oil
• 1/2 teaspoon dried chile flakes, more or less to taste
• Coarse sea or kosher salt
• 1 yellow onion, peeled and thinly sliced
• 1/3 cup apple cider vinegar
• 1/4 cup maple syrup (though I’ll probably use 3 tablespoons next time)
• 4 slices country bread, 1-inch thick
• 1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
• 4 tablespoons chopped mint leaves