Preheat oven to 500 degrees. Combine squash and 2 tablespoons extra virgin olive oil in a large bowl. Season with the chili flakes and salt.
Place on sheet tray lined with parchment paper in one even layer. Roast at 500 degrees for approximately 15-18 minutes, rotating with a spatula every few minutes for even cooking. Cook until squash is tender and lightly colored.
In a medium sauté pan, heat 1 tablespoon extra virgin olive oil and add the onions. Cook over medium heat, stirring occasionally until the onions are deep golden brown. Add the vinegar and maple syrup, turn the heat up and reduce until the liquid becomes syrupy. While the onions are still warm, combine with the roasted squash, cool and reserve.
Drizzle bread with extra virgin olive oil and cook in a nonstick pan over medium heat until golden and crispy. Make sure to cook both sides so that you get a nice crunch. Spread 2 tablespoons of ricotta over the oiled side of the toast, then top with a thick layer of kabocha mix, spread evenly over the toast. Cut the toast into 4 and top with mint. I like the look of tearing the mint leaves into pieces but feel free to do a chiffonade. Finish with a drizzle of extra virgin olive oil and a sprinkle of Maldon salt or any coarse sea salt. (Adapted from It’s All Fare)