One 2 1/2- to 3-pound yellow-fleshed winter squash (such as delicata, acorn, kabocha or butternut)
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 (or a little less)
4 slices country bread, 1-inch thick
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped mint leaves
Heat oven to 450. Line large baking sheet with parchment paper. No need to peel your squash, just half, seed and cut your squash into 1/4-inch thick slices. Toss with 3 tablespoons olive oil, 1 to 2 teaspoons salt and chile flakes until evenly coated. Transfer mixture to prepared sheet and roast until tender and slightly colored, anywhere from 15 to 30 minutes (depending on the density of the squash you use), flipping once about 2/3 of the way through. Once tender, you can cut the flesh from the skin and discard it. Leave roasted squash on the tray.
Meanwhile, heat 3 tablespoons olive oil in large skillet over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes. Add vinegar and syrup and reduce heat to medium. Cook, stirring, until onions are jammy and broken down, another 10 to 15 minutes.
Pile onions on top of roasted squash, still on their baking sheet. Use a fork to gently half-mash the mixture; I like this best when the mixture is not uniformly combined. Taste and adjust seasonings if needed.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil per slice of bread, and cook bread until just golden brown on both sides. Drain on paper towels. Spread cheese on toasts, heap with the squash-onion mixture, sprinkle with coarse salt and garnish with mint.