Winter Squash with Caramelized Onions CassolitaPrep: 10 min Cook: 40 min Servings: 6by John Spottiswood300 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
- Preheat oven to 375.
- 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.
- 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.
- 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.
- 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.
Leave a review or comment