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Winter Squash with Raisins, Almonds and Caramelized Onions
A riff on the Sephardic Moroccan dish called cassolita, this elegant skillet-cooked side is a delicious interplay of sweet, savory and warm spices, an unmistakably North African flavor profile. And the contrast in textures—silky squash, plump raisins and toasted almonds—adds even more layers of complexity. All of the cooking is done in a skillet on the stovetop, so this is an excellent dish to prepare during times when the oven is in high demand.
6 to 8
Servings
Tip
Don’t be shy about browning the onions. Allow them to cook until they are deeply caramelized and take on a rich, bittersweet taste. Their deep, allium savoriness and jammy sweetness are foundational flavors in the dish.
45 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
2
medium yellow onions, halved and thinly sliced
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions, cover and cook, stirring occasionally, until beginning to brown at the edges, about 6 minutes. Uncover and cook, now stirring often, until deep golden brown, 4 to 7 minutes; reduce the heat if the onions are browning too quickly.
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October 14, 2022
A new fall staple
I halved the recipe, as I was meal-prepping for just myself. I used roughly 3/4 cup water, though, just to make sure it could simmer the entire 12-inch pan. I was worried that this might've been a mistake and diluted the seasoning, but luckily I was wrong and everything was terrifically flavorful. The hardest part of this recipe is taking care not to burn the onions - everything comes together super easily!
February 21, 2023
It's not the recipe, it's me.
I guess I just don't like winter squash in any form. For me, it's cloying sweet. This is a noble effort, but it doesn't disguise the squash.
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