Caramelized Squash Onion Recipes

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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.

ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND



Roasted Butternut Squash With Caramelized Onions, Gorgonzola and image

This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.

Provided by aronsinvest

Categories     Vegetable

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 garlic clove (chopped)
1 tablespoon butter
1 handful sage leaf
1/4 cup gorgonzola, dolce (crumbled)

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.

Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9

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