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Winter Squash with Raisins, Almonds and Caramelized Onions

Winter Squash with Raisins, Almonds and Caramelized Onions

By Courtney HillSeptember 30, 2021

  • Makes
    6 to 8 servings
  • Cook Time
    45 minutes
  • Rating

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.

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.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    medium yellow onions, halved and thinly sliced

  • 2- to 2½-pound butternut squash, peeled, seeded and cut into 1-inch chunks

  • 2

    tablespoons white sugar

  • 1

    teaspoon ground cinnamon

  • ¼-1/2

    teaspoon cayenne pepper or Aleppo pepper

  • Kosher salt and ground black pepper

  • ½

    cup raisins

  • 3

    tablespoons lemon juice

  • ⅓

    cup sliced almonds

  • ¾

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In 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.

Step 2

Stir in the squash, sugar, cinnamon and cayenne, followed by 1 cup water, 1 teaspoon salt and ¾ teaspoon black pepper.

Bring to a simmer, then cover, reduce to medium and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, 20 to 25 minutes.

Step 3

Meanwhile, in a small microwave-safe bowl, stir together the raisins and lemon juice.

Cover and microwave on high until the raisins are plump, about 1 minute; set aside.

In a small skillet over medium, toast the almonds, stirring often, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl; set aside.

Step 4

When the squash is tender, remove the pan from the heat.

Using a large spoon or a potato masher, mash the squash to a coarse puree.

Stir in half the parsley; taste and season with salt and black pepper.

Transfer to a serving dish, then top with the raisins and any lemon juice remaining in the bowl. Sprinkle with the almonds and remaining parsley.

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