Cassolita (Winter Squash With Caramelized Onions)
Updated May 1, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds butternut, calabaza or kabocha squash, halved lengthwise and seeded
- 3tablespoons vegetable oil
- ½cup slivered almonds
- 2pounds onions, peeled and sliced thinly in rounds
- Salt to taste
- 1bunch flat-leaf parsley, finely chopped
- 2teaspoons plus 1 tablespoon sugar (optional)
- 1teaspoon ground cinnamon
- ½cup raisins
- Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
212 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 4 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I added a 1/2 tsp. of balsamic vinegar to the onion mixture because it was too sweet. The final dish isn't the most attractive thing I've ever seen (it's a bit muddy looking), but it tastes okay.
This was SO GOOD, a keeper for sure. I usually try to follow a recipe exactly the first time I cook it. However, with this one, I omitted the raisins and slivered almonds. I also added about a tablespoon of butter when carmelizing the onions.
Changed it to make it fleishik (kosher meat based) and more interesting. Put honey in each squash half, cooked for35 min coverd in oven while browning onions, raisins, and then added cubed small pieces of apple, with rosemary cinnamon and a bit ras al hanout. Then added kosher veal sausages and browned them. Cut them into pieces, not tiny, about 3/4inch?Filled mostly cooked squash with the entire mixture and cooked again in oven for about 20 minutes. Watch that it doesn't burn. Cover it if so.
This wasn't fantastic. I halved the onion, and it was still way too much onion. It was also very awkward to mix through the squash, and eat, because it was in rounds. If I made it again I would chop the onion. I left out the raisins because it sounded like it would be too sweet, and did not put on the final spoonful of sugar. It was moderately tasty, but I won't make it again.
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