Jean-Georges Vongerichten’s squash on toast from The New York Times by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • Recipe Notes

    Can substitute other yellow-fleshed squash for kabocha squash; and goat cheese, feta cheese, or mascarpone for ricotta cheese.

  • foodgloriousfood on April 01, 2022

    This is incredible for such a simple appetizer. The cheese options are ricotta, goat, feta or mascapone. I used 50/50 chevre and marscapone and would do that again. This is the type of recipe that separates the chef gods from the mere mortals.

  • metacritic on November 25, 2021

    I could not be fonder of this recipe than I already am. It is a regular dish at our Thanksgiving table, sometimes on toasted bread as an appetizer, sometimes as a side. You can't go wrong with this dish in any imaginable form.

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