Barefoot Contessa | Butternut Squash & Ricotta Bruschettas | Recipes

Ingredients

• 1 pound butternut squash, peeled and ½- to ¾-inch-diced
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter
• 3 cups sliced yellow onions (2 onions)
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure Grade A maple syrup
• Apple cider or apple juice (optional)
• 6 (½-inch-thick) slices rustic country bread, toasted
• 1½ cups fresh ricotta, homemade or store-bought