Winter squash with caramelized onions

from The Food of Morocco by Paula Wolfert, p. 422  (and borrowed from Joan Nathan)

Serves 6

Ingredients:

  • 2 lbs. butternut, calabaza, or kabocha squash, halved lengthwise and seeded
  • 3 Tbsp vegetable oil
  • 1/2 c. slivered almonds
  • 2 lbs. onions, thin slied into rounds
  • salt
  • 1/3 c. finely chopped flat-leaf parsley
  • 2 tsp sugar
  • 1 tsp ground cinnamon
  • 1/2 c. dark raisins
  • freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place the squash cut side down on a rimmed baking sheet.  Add 1/4 c. 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.  Toss in the almonds and cook until golden.  With a slotted spoon, remove to a plate and set aside.
  4. Saute the onions in the same pot over medium heat until translucent.  Add salt to taste, 2 Tbsp of the parsley, 2 tsp of the sugar, the cinnamon, and raisins and continue to cook, stirring occasionally, for about 30 more minutes, until the onions are caramelized.
  5. Gently fold the onions into the squash.  Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley and amonds.

Serve warm.