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Thanksgiving Winter Squash With Caramelized Onions















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


2 pounds butternut squash
calabaza or kabocha squash, halved lengthwise and seeded
3 ½ tablespoons olive oil
or other vegetable oil
cup almonds
2 pounds onions
peeled and sliced thinly in rounds
to taste
1 bunch parsley leaves
finely chopped, flat-leaf
2 teaspoons sugar
plus 1 tablespoon, optional
1 teaspoon cinnamon
cup raisins, seedless
black pepper
freshly ground to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 16633% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 266% Vitamin C 60%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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