Squash with Carmelized Cebollita Onions

~ Mary ~

Last year I made the most amazing galette with these ingredients, only difference is it was encased in a buttery crust – yummmmmm.  I think I made it three times it was so delicious! Only problem was – my bum got even bigger! This year I had to settle for the inside goodies solo and let me tell you – that after a years hiatus – I didn’t even notice [well maybe I did a little].

This one goes together in a jiffy and you can use regular Spanish yellow onions if you don’t have the cebollita ones.

Squash with Carmelized Cebollita Onions

Peel and cube a

Large Squash – I used acorn – you can use what ever kind you have on hand or like the best.

Bake in 350º oven until aldente- NOT SOFT

While squash bakes – in a frying pan over medium high heat with some Butter saute:

1 Bunch of peeled and quartered Cebollita Onions – be sure to leave the root in-tact so the quarter doesn’t break up.

Saute until a rich brown color then add in the squash along with:

1/4 Cup Sherry

1 1/2 Tbsp Fresh Minced Sage

Finish off with fresh ground Black Pepper and Kosher Salt to taste.