Wednesday, September 18, 2013

Caramelized Squash & Onions with Butter Sauce

Pin It



I know, trust me!  It was absolutely delicious!  Did I mention a snap to make?  I didn't?  Well it is, and your family will absolutely adore you.  My youngest said to me when she bit into the rice mixture, "mom it feels like I'm eating Thanksgiving right now".  Music to a mother's ears I say...



I like to use seasonal ingredients when possible.  First and foremost it is cheaper to use in season, and secondly, they are at their best flavor.  With autumn literally around the corner, squash is plentiful, bursting with flavor and very budget friendly.  Not to mention "I love me some squash"!!  



I'll share a little secret with you.  "Shhhhhh, don't tell anyone, okay, promise"?  When I first met my husband he told me he doesn't like squash.  I literally froze in my seat.  Who doesn't like squash I thought to myself? First Thanksgiving over his mother's house, I now knew and completely and utterly understood my husband's aversion to squash.  She took the box of frozen squash, you know, the pureed kind.  Dumped it in a saucepan, heated it up and put it in a bowl.  Yup, that was it...
Yummy?  NOT!  Baby food tastes better.  

Fast forward to the present, my husband now adores squash, of all kinds.  Yes, *insert fist pump* my job is done!

Ready for this very easy recipe?  Here we go;


Prep time: 15 minutes
Cook time: 45-55 minutes
Yield: 6 servings

Ingredients:
2 medium squash (I used acorn)
2 large onions
1 tsp salt
1 tsp black pepper
3 tbsp olive oil

Butter Sauce:
2 tbsp unsalted butter
1-1/2 tbsp brown sugar
1/4 - 1/3tsp cinnamon


Directions:
-Preheat oven to 375F.

-Cut and seed the squash.  You can either peel it and cut it into cubes, or you can quarter it with peel on and scoop out the middle once roasted.  I usually do it that way because it is much easier, set aside.

-Cut and slice your onions add into a bowl and along with the quartered squash.  Add your olive oil, salt & pepper and toss to coat.

-Place on a baking sheet and roast for 45-55 minutes turning the onions every so often so they don't burn.  

-Once the squash is nice and soft and has turned a bit golden, along with your onions pull out of the oven.  Plate your veggies onto your favorite platter, set aside. 

-Add your melted butter into a small bowl, add your brown sugar and the pinch of cinnamon.  Whisk till nice and creamy and the butter has been incorporated with the sugar.  Drizzle lovingly over your veggies and serve.  




Don't be surprised if they ask for seconds.

Till next time!

Dishin with Didi

11 comments :

  1. This looks like a perfect dish for Thanksgiving, and easy! I'm almost ready for fall, just don't want to put away my summer clothes just yet. You feelin that way too? I guess the weather will be the judge.

    ReplyDelete
    Replies
    1. No, actually Linda dolly, I am so ready for fall!! ♥

      Delete
  2. OMGosh Didi!!! I so want some of this right now...and when I was married, I had the same experience with my now ex husband not liking any vegetables and not just squash...but he quickly learned he does like them when prepared right! :o)

    ReplyDelete
  3. This dish looks amazing. My family loves squash. I usually serve it with bacon. I will definitely give your recipe a try. Thanks so much for sharing and enjoy your weekend.

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as we do Brandi! ♥

      Delete
  4. This is an amazing dish Didi! Who wouldn't love squash with a creation like this my friend?

    ReplyDelete
  5. This is my first visit to your site, and am I ever glad I stopped in! I saw your comment at Back Roads Journal, and I though tI would take a look. My, but this sounds wonderful. I adore squash, and there is something about how roasting it brings forward its best qualities - that sweet richness just sends me every time. Thanks for the terrific read!

    ReplyDelete
    Replies
    1. Hello and welcome AdriBarr!! I adore squash as well!! Thank you so much for visiting!! I hope you come back soon! Meanwhile, I also adore Karen from @ Back Roads Journal. Heck, who am I kidding I would LOVE to meet her in real life!!

      Delete
  6. OMG Didi...this dish is positively droolworthy! A must-try this autumn for sure!

    ReplyDelete
    Replies
    1. Thank you so much Linda, it's definitely one of our top sides!!

      Delete