Cassolita (Winter Squash With Caramelized Onions)

Ingredients

• 2 pounds butternut, calabaza or kabocha squash, halved lengthwise and seeded
• 3 tablespoons vegetable oil
• ½ cup slivered almonds
• 2 pounds 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
• ½ cup raisins
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    206 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 4 grams protein; 209 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings.

Preparation

1. Preheat the oven to 350 degrees.
2. 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.
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.
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.

1 hour 15 minutes