Oh, winter squash, how do I love thee? Let me count the ways…..hubbard squash, delicata squash, butternut squash. Those are my faves, in that order. Hubbard is my absolutely #1 for its rich, deep sweetness and smooth texture. It can be hard to find, and expensive, but it’s worth the search and the price.
I never tire of experimenting with new flavor ingredients to add to my winter squash. This recipe was born out of my extreme love of caramelized onions coupled with my extreme love of hubbard squash. You could say I performed a marriage ceremony here, and I think these two will be together for a long time, because they’re perfectly matched.
|Caramelized Onion Winter Squash Mash |
Rating: 10 out of 10
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|1 Tbsp. Smart Balance Butter Blend, or butter or oil |
1 medium sweet onion, peeled, halved, sliced thin
1/2 – 3/4 tsp.(or to taste) fine sea salt, or kosher salt, divided
2 Tbsp. dry red wine, drinking quality
1 cup cooked winter squash (hubbard preferred)
1/8 tsp. black pepper
1/8 tsp. garam masala or hot madras curry powder
2-3 Tbsp. water or broth, if needed
In 10- or 12-inch heavy skillet, melt the butter over medium-high heat. Add the onion slices and sprinkle lightly with about 1/4 tsp. salt. Cook for about 5 minutes, or till onions begin to turn translucent. Add wine, stir, cook for another minute or two, then cover and reduce heat to low. Cook 20-30 minutes, or till onions are reduced and caramelized, stirring if needed to keep from sticking or burning.
When onions are nicely caramelized, stir in squash, 1/4 tsp. salt, 1/8 tsp. pepper and 1/8 tsp. garam masala. Increase heat briefly to heat the squash, then cover and reduce heat again to low. Cook 5-10 minutes, or till squash is heated through and flavors have blended. Taste to adjust seasonings, adding up to an additional 1/4 tsp. salt, if needed (or more if you are a salt lover). If mixture is too dry at any point, stir in water or broth. Yield: 2 servings (Double ingredients for 4 servings.)