Prep time: 15 minutes
Cook time: 55 minutes
Yields: 8 servings
Difficulty Level: Intermediate

Ingredients:

• 1, 2.5 to 3 lb. kabocha or other yellow-fleshed squash, peeled, seeded, and cut into pieces 1/8-1/4 inch thick
• 3/4 cup extra-virgin olive oil
• 1/2 tsp dried chile flakes, more to taste
• 3 tsp kosher salt
• 1 yellow onion, peeled and thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 4 slices country bread, 1″ thick
• 1/2 cup Odyssey Cranberry Feta
• coarse salt
• 4 tbsp chopped mint
• crostini

Directions:

1. Heat the oven to 450 degrees F.
   Combine the squash, 1/4 cup olive oil, chile flakes, and 2 teaspoons of salt in a bowl; toss well. Transfer the mixture to a parchment paper-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored (about 15 minutes or a little longer).
   Remove from oven.
2. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onion and remaining teaspoon salt and cook, stirring frequently until the onions are well softened and darkening (about 15 minutes).
3. Add the vinegar and syrup, stir and reduce until syrupy and broken down (again, about 15 minutes or so, the mixture should be jam-like).
4. Combine squash and onions in a bowl and smash with fork until combined.
   Taste for seasoning.
5. Place a spoonful of the squash and onion jam on crostini, then top with cranberry feta.
   Garnish with mint.

Recipe developed by Kate E. Stuart.