• Winter Squash with Caramelized Onions Cassolita

    2 votes
    Winter Squash with Caramelized Onions Cassolita
    Prep: 10 min Cook: 40 min Servings: 6
    by John Spottiswood
    300 recipes
    This was an outstanding dish that we served last night with a lamb tagine. It's fairly easy to put together, and will fill your house with wonderful smells! The sweetness is a nice accompaniment to a spicier dish.


    • 2 pounds butternut or kabocha squash, halfed lengthwise and seeded
    • 3 Tbsp vegetable oil
    • 1/2 cup slivered almonds
    • 2 pounds onions, thinly sliced
    • Kosher salt
    • 1/3 cup finely chopped flat leaf parsley
    • 2 tsp sugar
    • 1 tsp ground cinnamon
    • 1/2 cup dark raisins
    • Freshly ground black pepper


    1. Preheat oven to 375.
    2. To save time on baking, cut the squash halves into 2-3 pieces width wise. Place skin side up on a rimmed baking sheet. Add 1/2 cup of water and cover the squash with paper towels. Put in the oven for 40 minutes or until soft. Remove, let cool, and scoop the pulp out into a large bowl.
    3. While squash is cooking, heat the oil in a large skilled on medium and lightly toast the almonds until golden, shaking or stirring frequently about 2-3 minutes. With a slotted spoon, remove to a bowl.
    4. Add the onions and saute until translucent - about 10 minutes. Add the salt and pepper to taste, 2 Tbsp parsley, 2 tsp sugar, the cinnamon and raisins, and continue to cook, stirring occasionally, for about 25 more minutes until the onions are caramelized.
    5. Fold the squash in with the onions (or vice versa), correct for seasoning with salt and pepper, and sprinkle with the remaining parsley and the almonds.

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    • Nancy Miyasaki
      Nancy Miyasaki
      A delicious, sweet vegetable side dish for any middle eastern, north african, or other mediterranean meal.


      • ShaleeDP
        Nice side dish i think. I really want to try to make a good and different side dish.

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