Best Cassolita Squash With Caramelized Onions Recipes

CASSOLITA (WINTER SQUASH WITH CARAMELIZED ONIONS)

Cassolita (Winter Squash With Caramelized Onions) image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." Here, caramelized onions, cinnamon, raisins and toasted almonds are tossed with mashed winter squash (butternut, calabaza or kabocha work well) for a sophisticated and lightly-sweet cold weather side dish.

Provided by Tara Parker-Pope

Categories side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 pounds butternut, calabaza or kabocha squash, halved lengthwise and seeded
3 tablespoons vegetable oil
1/2 cup slivered almonds
2 pounds onions, peeled and sliced thinly in rounds
Salt to taste
1 bunch flat-leaf parsley, finely chopped
2 teaspoons plus 1 tablespoon sugar (optional)
1 teaspoon ground cinnamon
1/2 cup raisins
Freshly ground pepper to taste

Steps:

Preheat the oven to 350 degrees.
Place the squash, cut-side down, on a rimmed baking sheet. Add 1/4 cup of water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and, once cool enough to handle, scoop out the pulp into a large bowl.
Heat the oil in a large skillet, and toss in the almonds and cook until golden. Remove to a plate with a slotted spoon, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon and the raisins, and continue to cook, stirring occasionally, for about 30 more minutes or until the onions are caramelized.
Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds and, if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 13 grams, TransFat 0 grams

CASSOLITA (SQUASH WITH CARAMELIZED ONIONS)

Cassolita (Squash With Caramelized Onions) image

Provided by Joan Nathan

Categories dinner, lunch, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded
3 tablespoons vegetable oil
1/2 cup slivered almonds
2 pounds of onions, peeled, and sliced thinly in rounds
Salt to taste
1 bunch flat-leaf parsley, finely chopped
2 teaspoons plus 1 tablespoon sugar (optional)
1 teaspoon ground cinnamon
1/2 cup raisins
Freshly ground pepper to taste

Steps:

Preheat the oven to 350 degrees. Place the squash, cut-side down, on a rimmed baking sheet. Add ¼ cup of water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and, once cool enough to handle, scoop out the pulp into a large bowl.
Heat the oil in a large skillet, and toss in the almonds and cook until golden. Remove to a plate with a slotted spoon, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon and the raisins, and continue to cook, stirring occasionally, for about 30 more minutes or until the onions are caramelized.
Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds, and if you wish the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.