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
CASSOLITA (SQUASH WITH CARAMELIZED ONIONS)
Provided by Joan Nathan
Categories dinner, lunch, side dish
Time 2h
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 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.
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
WINTER SQUASH WITH CARAMELIZED ONIONS
Provided by Kitty Morse
Categories Onion Side Vegetarian Sukkot Rosh Hashanah/Yom Kippur Dinner Raisin Almond Squash Fall Kosher Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
- Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
- Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND
This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.
Provided by aronsinvest
Categories Vegetable
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Toss the butternut squash with the olive oil and season with salt and pepper.
- 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
- 3. Meanwhile, 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 and let it brown.
- 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
- 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9
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Estimated Reading Time 6 mins
- Preheat the oven to 375°. Cut the butternut squash in half lengthwise and place on a baking sheet. Bake until the squash is extra soft, about 30 minutes or more. Remove from oven and set aside until cool enough to handle.
- As soon as the squash is in the oven, start caramelizing the onions. Heat oil in a large skillet. Saute the onions over medium low heat until translucent. Add 1/2 tsp salt, 2 tsp of sugar, the cinnamon and raisins and turn heat to low and cover, stirring occasionally. Cook until onions are jammy and caramelized, and until the squash is cooked.
- Once onions are underway, toast the almonds on a baking sheet in the oven for 5-10 minutes or until golden brown.
- Scoop butternut squash out of the shell and add to the skillet with the onions. Add 1/2 of the parsley and stir gently. Season with salt and pepper. Spoon onto plates and garnish with the slivered almonds and remaining parsley. Spoon over Israeli couscous if desired.
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