Cassolita Squash With Caramelized Onions Recipes

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CASSOLITA (WINTER SQUASH WITH CARAMELIZED ONIONS)



Cassolita (Winter Squash With Caramelized Onions) image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." Here, caramelized onions, cinnamon, raisins and toasted almonds are tossed with mashed winter squash (butternut, calabaza or kabocha work well) for a sophisticated and lightly-sweet cold weather side dish.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 pounds butternut, calabaza or kabocha squash, halved lengthwise and seeded
3 tablespoons vegetable oil
1/2 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
1/2 cup raisins
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 13 grams, TransFat 0 grams

SCHIACCIATA WITH CARAMELIZED ONIONS



Schiacciata with Caramelized Onions image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings, as an appetizer

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, divided
5 cups thinly sliced onions
Sea salt and freshly ground black pepper
1/2 cup water
1 1/2 teaspoons finely chopped fresh thyme leaves
Cornmeal, for dusting baking sheets
1/2 pound store bought pizza dough
All-purpose flour, for dusting dough and work surface
About 15 oil-cured olives, pitted
About 1/2 cup grated fontina or Gorgonzola
3 small handfuls fresh flat-leaf parsley leaves, optional
Aged red-wine vinegar, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a large saute pan over medium heat until hot. Add the onions, season with salt so the onions release their liquid, and reduce the heat to medium-low. Cook until the onions stop releasing water and the pan is nearly dry again, about 4 minutes. Do not allow the onions to brown. Add the water, stir, cover, and cook until softened, about 10 minutes. Uncover, stir in the thyme, and cook over medium heat until the onions are light brown, about 10 minutes longer. Season lightly with pepper. Do not cook the onions too long now as they will brown further in the oven. Let cool for several minutes.
  • Preheat the oven to 500 degrees F. Dust 2 baking sheets with cornmeal. Cut the dough into 3 equal pieces. Working on a floured surface, shape each piece of dough by hand or with a rolling pin into an 8-inch round, keeping the edges a little thicker than the center. Transfer the rounds to the prepared baking sheets. Brush each round with 1 teaspoon of the olive oil and divide the onions evenly among them. Let rise for about 20 minutes.
  • Push the dough with your fingers. Top each round with the caramelized onions and then scatter olives on top. Dot rounds evenly with the cheese. Bake until light brown all around the edges and on the bottom, about 12 minutes. Let cool for a minute, then, if desired, pile a handful of parley leaves on top of each. If using, put the vinegar in a spray bottle and mist the parsley.
  • Chef's Note: Diced cooked potatoes are also a good addition to the onions.

CASSOLITA (SQUASH WITH CARAMELIZED ONIONS)



Cassolita (Squash With Caramelized Onions) image

Provided by Joan Nathan

Categories     dinner, lunch, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 10

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

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.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 13 grams, TransFat 0 grams

CARAMELIZED SQUASH & ONION



Caramelized Squash & Onion image

This was a delicious creation one night of what happened to be in the fridge. It was so good I made it again the next day and my husband came in and took a huge helping and loved it so much he then came and stole more right out of my bowl!

Provided by Meghan Williams

Categories     Greens

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 tablespoon butter or 1 -2 tablespoon olive oil
1 large onion
1 yellow squash
1 zucchini
2 cups snap peas (optional)
seasoning (I use celtic sea salt, red and black pepper, and Lawry's)

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



Winter Squash with Caramelized Onions image

Provided by Kitty Morse

Categories     Onion     Side     Vegetarian     Sukkot     Rosh Hashanah/Yom Kippur     Dinner     Raisin     Almond     Squash     Fall     Kosher     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds winter squash, peeled, seeded, and cut into 2-inch pieces
3 tablespoons vegetable oil
1/4 cup (about 1 ounce) slivered almonds
3 large onions, thinly sliced
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins, plumped in warm water and drained
Salt and freshly ground black pepper

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.

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