Best Caramelized Squash Onion Recipes

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA

Steps:

• Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
• To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
• Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
• Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
• Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.

PENNE WITH CHICKEN, SQUASH, BROCCOLI RABE AND CARAMELIZED ONION

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• Fit dough into an 11-inch tart pan with a removable fluted rim.
• Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice.
• Bake shell in middle of oven until edge is pale golden, about 20 minutes.
• Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• Leave oven on.
• Cool shell in pan on a rack.
• Halve squash and scoop out seeds.
• Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh.
• In a food processor purée squash.
• Add whole egg, egg yolk, and cream and blend well.
• Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• Sprinkle bread crumb mixture evenly over filling.
• Bake tart in middle of oven 40 minutes, or until filling is set.
• Cool tart in pan on rack 10 minutes and carefully remove rim.

CARAMELIZED ONION & BACON SPAGHETTI SQUASH

Steps:

• Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
• Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
• While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
• Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
• Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.

ROASTED BUTTERNUT-SQUASH SOUP WITH CAULIFLOWER, CARAMELIZED ONION, AND RAISIN VINAIGRETTE

Steps:

• In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil.Transfer to a blender and puree until smooth. Seasonwith salt and pepper andgarnish with cauliflower florets. Servewith bread spreadwith raisin vinaigrette.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA WITH GORGONZOLA AND CRISPY SAGE

Steps:

• 1. Toss the butternut squash with the olive oil. 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside. 3. Heat the oil and melt the butter in a pan. 4. Add the onion and cook on low until caramelized, about 40-60 minutes. 5. Add the garlic and saute for a few minutes and set aside. 6. Melt the butter in a pan. 7. Add the sage leaves and saute until crispy, about 2-3 minutes. 8. Spread the onions over the pizza dough followed by the butternut squash and the cheeses. 9. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes. 10. Place the sage leaves on top.

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
• Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
• Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
• Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
• Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
• Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

CARAMELIZED SQUASH & ONION

Steps:

• Slice onion into medium-sized pieces.
• Slice squash into rounds.
• Cut ends off snap peas (if necessary).
• Melt butter in pan and add vegetables and seasoning.
• Cook over med-low heat stirring periodically and covering pan in between to soften veggies.
• Cook until very tender and light to medium brown (squash pieces will begin to fall apart).
• Serve warm and enjoy!

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• First, preheat the oven to 375 degrees.
• Next, prepare the squash by peeling, cut in half and remove the seeds. Then cut in to 1/2 inch cubes.
• Toss the squash with olive oil and a half teaspoon salt and roast for 30 minutes or until pieces are tender. Set aside to cool slightly or make the day ahead.
• Cut the onion into half, then thinly slice so you have "moon shapes".
• Melt butter in a heavy skillet (if not using non-stick may need additional butter). Turn heat to low and add onion, half teaspoon salt, and the sugar. Stir occasionally, until soft and lightly golden brown, about 20 minutes.
• Increase oven temperature to 400 degrees.
• Mix roasted squash, caramelized onion, swiss cheese, sage, and pepper. Optional - stir in a cooked protein like sausage or chicken.
• Roll out pie dough on a sheet of parchment paper until 12 inches round. Spread mixture on dough, leaving a 1 1/2 inch border.
• Fold the dough border over the mixture, pleating the edge as you go and leaving the center open.
• Bake until golden brown, 30 - 40 minutes. Remove from oven, let stand for 5 minutes before serving.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA WITH GORGONZOLA AND CRISPY FRIED SAGE

Steps:

• Toss the butternut squash with the olive oil.
• Roast the squash in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
• Heat the oil and melt the butter in a pan.
• Add the onion and cook on low until caramelized, about 40-60 minutes.
• Add the garlic and saute for a few minutes and set aside.
• Melt the butter in a pan.
• Add the sage leaves and saute until crispy, about 2-3 minutes.
• Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
• Bake in a preheated 500F/260C oven until golden brown on top, about 5-10 minutes.
• Place the sage leaves on top.

BUTTERNUT SQUASH, CARAMELIZED ONION & SPINACH LASAGNA

Steps:

• Preheat oven to 425°F. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425°F for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425°F for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese. Preheat broiler. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA

Steps:

• 1. Toss the butternut squash with olive oil. 2. Roast the squash in a preheated 350 degree oven until tender, about 30-40 minutes, then set aside. 3. Heat oil and melt the butter in a pan. 4. Add the onion and cook on low until caramelized, about 40-60 minutes. 5. Add garlic and saute for a few minutes and set aside. 6. Melt butter in a pan. 7. Add sage leaves and saute until crispy, about 2-3 minutes. 8. Spread the onions over the pizza dough, followed by the squash and the cheeses. 9. Bake in a pre-heated oven at 500 degrees until golden brown on top, about 5-10 minutes. 10. Place sage leaves on top.

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE RECIPE - (3.9/5)

Steps:

• 1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan. 4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce and garlic powder. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. 5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.

CARAMELIZED ONION SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°.Slice squash in half, remove seeds and place on baking sheet.Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.After approximately 10 minutes, the onions should start to caramelize. If they look like they're burning at all, add an extra tablespoon of oil.Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.After 45 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.Once slightly cooler, use a fork to remove "spaghetti" from squash and place in a skillet; add rosemary, salt and pepper and stir everything together.Add parmesan cheese if you wish and enjoy!Source: sthealmondeater.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.Heat the butter in a large, 12-inch nonstick skillet over medium heat.Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.Serve immediately, topped (if desired) with sour cream.Source: shealthyrecipesblogs.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat the oven to 350 degree F; line a baking sheet with foil.Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.Source: sfoodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Using a sharp knife, cut the spaghetti squash in half. Scrap the inside of the spaghetti squash, with a metal spoon, so that the spaghetti squash comes out in small pieces. You should get about 3 cups.Heat a large pan with olive oil over medium heat. Add the minced garlic and stir for 30 seconds. Next add the spaghetti squash and the remaining herbs and spices. Cook spaghetti squash until tender, 10-12 minutes. Add the tomato sauce and stir.Turn the oven to broil. Place the bread onto a large cookie sheet and stick under the broiler for 1-2 minutes, until slightly toasted. Take bread out and rub each slice with the garlic clove. Top each with a large spoonful of the spaghetti squash mixture and sprinkle with desired amount of grated cheese. Place back under the broiler until cheese is melted, 2-3 minutes. Top with chopped parsley, if desired.Source: sshelikesfood.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.