Winter squash with caramelised onions

Winter squash with caramelised onions

Cassolita

By
From
The Food of Morocco
Serves
6
Photographer
Quentin Bacon

My friend Joan Nathan, who knows a great deal about Sephardic Moroccan cooking, kindly provided this recipe. You’ll find more of them in her Quiches, Kugels and Couscous: My Search for Jewish Cooking in France.

The word cassolita comes from the Spanish word cassola or cazuela, a word that can refer to both a round earthenware pot as well as to the dishes that are cooked in it. This Sephardic cassolita from Tetouan is scented with cinnamon and caramelised onions and gets a nice crunch from fried almonds. It is typically served with lamb couscous, but it will go well with any hearty meat dish. It can be made ahead and then reheated before serving.

Ingredients

Quantity Ingredient
1kg butternut, halved lengthways and seeded
or 1kg calabaza, halved lengthways and seeded
or 1kg kabocha squash, halved lengthways and seeded
3 tablespoons vegetable oil
60g slivered almonds
1kg onions, thinly sliced into rounds
salt
20g finely chopped flat-leaf parsley leaves
2 teaspoons sugar, plus (optional) 1 tablespoon
1 teaspoon ground ceylon cinnamon
75g raisins
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Place the squash halves, cut side down, on a baking tray and add 4 tablespoons water. Cover with foil and bake for about 30 minutes or until the squash is very soft. Remove from the oven. When cool enough to handle, scoop out the pulp into a large bowl.
  3. Heat the oil in a large frying pan. Toss in the almonds and cook until golden. With a slotted spoon, remove to a plate and set aside.
  4. Sauté the onions in the same pan over a medium heat until translucent. Add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon and raisins and continue to cook, stirring occasionally, for about 30 minutes or until the onions are caramelised.
  5. Gently fold the onions into the squash. Season with pepper and more salt, if necessary. Sprinkle with the remaining parsley, the almonds and, if you wish, the extra tablespoon of sugar. Serve warm.
Tags:
Paula Wolfert
James Beard
Award
Morocco
Moroccan
North Africa
North African
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