May is international tagine month. We are holding our 2nd annual tagine recipe contest. First prize will be decided by our panel of judges, and to the victor goes one of our new Flameware Dutch Ovens. Tagine month has inspired me to explore outside of my tagine comfort zone. I always look first to Paula Wolfert for recipes. As I was thumbing through her newest book, The Food of Morocco, I realized I forgot to post this AMAZING recipe last Winter. I used my fresh butternut squash and onions from my CSA share from Loon Organics.

Winter Squash with Caramelized Onions (Cassolita)
2 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded.
3 T vegetable oil
1/2 cup slivered almonds
2 pounds onions, thinly sliced into rounds
Salt
1/3 cup finely chopped flat leaf parsley
2 T sugar, plus (optional) 1 T
1/2 cup dark raisins
Fresh ground black pepper

1. Preheat oven to 350 degrees.

 

2. Place the squash cut side down on a rimmed baking sheet. Add 1/2 cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from oven, and, once cool enough to handle, scoop out the pulp into a large bowl.

3. Heat the oil in your cazuela (or skillet), Toss the almonds and cook until golden. With slotted spoon, remove to a plate and set aside.
4. Saute the onions over medium heat until translucent. Add salt to taste, 2 T of the parsley, 2 t of sugar, cinnamon, and raisins and continue to cook, stirring occasionally, for about 30 more minutes, or until the onions are caramelized.

5. Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and, if you wish, the extra T of sugar. Serve warm from your cazuela.