Caramelized Squash Onion Recipes

CARAMELIZED SQUASH & ONION

Steps:

• Slice onion into medium-sized pieces.
• Slice squash into rounds.
• Cut ends off snap peas (if necessary).
• Melt butter in pan and add vegetables and seasoning.
• Cook over med-low heat stirring periodically and covering pan in between to soften veggies.
• Cook until very tender and light to medium brown (squash pieces will begin to fall apart).
• Serve warm and enjoy!

WINTER SQUASH WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
• Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
• Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.

CASSOLITA (WINTER SQUASH WITH CARAMELIZED ONIONS)

Steps:

• Preheat the oven to 350 degrees.
• 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.
• 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.
• 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.

CASSOLITA (SQUASH WITH CARAMELIZED ONIONS)

Steps:

• 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.
• 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.
• 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.

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE RECIPE - (3.9/5)

Steps:

• 1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan. 4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce and garlic powder. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. 5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.

ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND

Steps:

• 1. Toss the butternut squash with the olive oil and season with salt and pepper.
• 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
• 3. Meanwhile, heat the oil and melt the butter in a pan.
• 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
• 5. Add the garlic and saute for a few minutes and set aside.
• 6. Melt the butter in a pan and let it brown.
• 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
• 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

CARAMELIZED BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
• Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
• Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.