Cassolita (Squash With Caramelized Onions)

Name: Cassolita (Squash With Caramelized Onions)
Total time: 2 h
Yield: 8 servings
Ingredients: 2 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded; 3 tablespoons vegetable oil; 1/2 cup slivered almonds; 2 pounds of onions, peeled, and sliced thinly in rounds; Salt to taste; 1 bunch flat-leaf parsley, finely chopped; 2 teaspoons plus 1 tablespoon sugar (optional); 1 teaspoon ground cinnamon; 1/2 cup raisins; Freshly ground pepper to taste

By Joan Nathan

Total Time: 2 hours
Rating: 3(46)
Comments: Read comments

Featured in: Joan Nathan on Rosh Hashana Cooking

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Ingredients

Yield:8 servings

2pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded
3tablespoons vegetable oil
½cup slivered almonds
2pounds of 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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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 3
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.