Thanksgiving Winter Squash With Caramelized Onions
.
Ingredients
| 2 | pounds |
butternut squash
calabaza or kabocha squash, halved lengthwise and seeded |
|
| 3 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| ⅔ | cup |
almonds
silvered |
* |
| 2 | pounds |
onions
peeled and sliced thinly in rounds |
|
|
salt
to taste |
* | ||
| 1 | bunch |
parsley leaves
finely chopped, flat-leaf |
|
| 2 | teaspoons |
sugar
plus 1 tablespoon, optional |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ⅓ | cup |
raisins, seedless
|
|
|
black pepper
freshly ground to taste |
* |
Directions
Preheat the oven to 350℉ (180℃).
Arrange 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, 28 to 32 minutes.
Remove from the oven, and let cool enough to handle, scoop out the pulp into a large bowl.
Heat the oil in a large skillet, and stir in the almonds and cook until golden.
Transfer 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 needed, and sprinkle with the remaining parsley, the almonds and the remaining 1 tablespoon of sugar if desired.
Serve, or make ahead and reheat before serving.
Nutrition Facts
Serving Size 248g (8.7 oz)
