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Squash with Carmelized Cebollita Onions

February 26, 2010

~ 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.

15 Comments leave one →
  1. February 26, 2010 1:21 pm

    this looks sensational full of healthy goodness!

  2. February 27, 2010 2:13 am

    How yummy!! great pic!!

  3. February 27, 2010 2:32 am

    This looks delicious and healthy. I love the bright colour of the squash and taste.

  4. Pat permalink
    February 27, 2010 10:53 am

    There you go again! Another unique approach using everyday foods. I LOVE IT!
    That’s my favorite part of foodo!

    Today, in Roatan, we’re preparing a Broccoli Salad (with lots of bacon) for tomorrow’s wedding at the big house. I’ll take pictures and send them to foodo! Best way to eat broccoli that I’ve ever tasted, thanks to my neighbor, Sharon, in Minnesota.

  5. February 27, 2010 1:50 pm

    What a great idea for dinner tonight. I have a squash sitting on the countertop I wasn’t sure how to use. This looks very tasty – and healthy too.

  6. February 27, 2010 4:45 pm

    Yum! I can imagine the flavors and taste. Great visual too!

  7. February 27, 2010 11:00 pm

    this looks so good, just what i need for a nice change~

  8. February 28, 2010 11:17 am

    How very Atkins of you! But seriously, a buttery crust is great and all, but I don’t think I’d miss it here – this is incredibly flavorful looking.

  9. March 1, 2010 11:37 am

    This looks so delicious and healthy, great photo too!

  10. March 1, 2010 12:26 pm

    I love the sherry and sage in this recipe. Sorry to hear about your bum! (Mine too!).

  11. March 2, 2010 11:04 pm

    I’ve saved this, wonderful! I wonder if I could do the same thing with sweet potatoes?

  12. March 3, 2010 1:53 am

    Gorgeous! And scrumptious, I”m sure. Saved!

  13. March 3, 2010 9:20 am

    This dish is really nice with a buttery tart. Since I haven’t tried it, I think it would be great to try it once in a while. But dish is just amazing. I could taste sweetness of the squash and onions.

  14. March 3, 2010 11:46 am

    What a lovely sounding dish. Great photography as well. Bravo!


  15. March 7, 2010 7:05 am

    Roasted Veggies are incredible….

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