Butternut Squash Saute
Winter squash season is here, and I could not be happier. I love the variety of squash (and pumpkin) at the markets this time of year. They are both beautiful and tasty.
This dish is a combination of butternut squash with onions, garlic, carrots and finished off with black sesame seeds. It makes a great, seasonal side dish.
I used butternut squash, but you could use any number of hard squashes, or even pumpkin. If you are looking for a different way to cook some of those squash- try this dish. I think you might be surprised at just how good it is.
When cutting up hard squashes, you have to be careful not to cut yourself. A round, hard squash, with a tough outer skin can be a recipe for disaster. I trim a small slice off one end of my squash, creating a flat side. Then I lay it down on that side, to make it more stable for cutting. With the butternut, once it was sliced on one side, I was able to cut in in half pretty easily.
To peel a hard squash, so you can cut it into cubes, and use a vegetable peeler to remove the skin. You will need to run the peeler over the skin a few times to get off all of it. Then cut into cubes.
Butternut Squash Sauté
3 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh butternut, acorn or Hubbard squash or pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds
Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the squash, carrot, soy sauce, salt, and pepper; cook, covered, another 5 to 7 minutes, until squash is tender. Sprinkle with sesame seeds before serving.
Sweet and Sour Baked Onions
I never met an onion I didn’t love. Most of my savory dishes start with sauteing onions in a pan. But in many ways, the onions are in the supporting role, making the other ingredients taste better.
In this recipe, the onions are the star. Plain old yellow cooking onions are elevated to a tasty side dish I think you will like. This would make a great side dish for Thanksgiving or any holiday meal.
The onions are peeled, halved and drizzled with a vinegar/sugar mix. Then, they are topped with a bread crumb and herb mix that gets crispy, while the onions roast and become tender. The recipe reminds me of onion rings in flavor. The presentation is so pretty, though. Much more elegant than onion rings.
If you never tried baking onions this way, you might want to try it. Just a warning- they are addictive. Bake a few more than you think you need. People go for seconds on this dish.
Sweet and Sour Baked Onions
4 large onions, peeled and halved- I use yellow onions, but you can use red or white
2 tablespoons cider vinegar
2 teaspoons sugar
1 cup dried bread crumbs
1/2 cup olive oil
1 teaspoon dried rosemary
1/4 cup chopped fresh parsley
Salt and pepper to taste
Preheat oven to 375 degrees. Arrange the onions in a 9×13 inch baking
pan. Arrange the onions round side down. In a small mixing bowl mix
together the vinegar and sugar. Spoon the mixture onto the flat surface
of the onions. Sprinkle with a little salt and pepper. In another mixing
bowl combine the breadcrumbs with 1/4 cup oil, rosemary and parsley.
Mix until well combined. Pat the mixture evenly onto the flat side of
the onions. Drizzle the remaining 1/4 cup of oil over the onions and
bake for 45 minutes or until the onions are tender when pierced. Let the
onions cool a little at room temperature. Serve with extra salt and
pepper to taste.
Sweet and Sour Baked Onions
Sweet and Sour Baked Onions
I never met an onion I didn’t love. Most of my savory dishes start with sauteing onions in a pan. But in many ways, the onions are in the supporting role, making the other ingredients taste better.
In this recipe, the onions are the star. Plain old yellow cooking onions are elevated to a tasty side dish I think you will like.
The onions are peeled, halved and drizzled with a vinegar/sugar mix. Then, they are topped with a bread crumb and herb mix that gets crispy, while the onions roast and become tender. The recipe reminds me of onion rings in flavor. The presentation is so pretty, though. Much more elegant than onion rings.
If you never tried baking onions this way, you might want to try it. Just a warning- they are addictive. Bake a few more than you think you need. People go for seconds on this dish.
Sweet and Sour Baked Onions
4 large onions, peeled and halved- I use yellow onions, but you can use red or white
2 tablespoons cider vinegar
2 teaspoons sugar
1 cup dried bread crumbs
1/2 cup olive oil
1 teaspoon dried rosemary
1/4 cup chopped fresh parsley
Salt and pepper to taste
Preheat oven to 375 degrees. Arrange the onions in a 9×13 inch baking pan. Arrange the onions round side down. In a small mixing bowl mix together the vinegar and sugar. Spoon the mixture onto the flat surface of the onions. Sprinkle with a little salt and pepper. In another mixing bowl combine the breadcrumbs with 1/4 cup oil, rosemary and parsley. Mix until well combined. Pat the mixture evenly onto the flat side of the onions. Drizzle the remaining 1/4 cup of oil over the onions and bake for 45 minutes or until the onions are tender when pierced. Let the onions cool a little at room temperature. Serve with extra salt and pepper to taste.
