CASSOLITA (WINTER SQUASH WITH CARAMELIZED ONIONS)
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
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
AUTUMN BUTTERNUT SQUASH CASSEROLE
A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.
Provided by RMartino
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
- Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
- Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
- Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
- Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
- Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 38 g, Cholesterol 29 mg, Fat 13.3 g, Fiber 4.8 g, Protein 2.1 g, SaturatedFat 7.2 g, Sodium 142.5 mg, Sugar 23 g
GOLDEN BUTTERNUT SQUASH LASAGNA
My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.
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