Roasted Winter Squash with Caramelized Onions and Olives

Roasted Winter Squash with Caramelized Onions and Olives

This recipe was inspired by one I noticed while leafing through the latest issue of Eating Well magazine in the grocery checkout line. I decided on the spot that I’d have to reproduce it in a form I could eat, and marched off to buy some winter squash. I loved the combination of squash with salty, robust olives; and the sweet, mild squash complemented by caramelized onion are a perfect counterpoint, both visually and in terms of taste and texture. This dish offers a beautiful presentation, too!

For the squash:

2 small delicata, acorn, or or sweet dumpling squash (I used one delicata and one acorn)

1/4 cup (60 ml) melted virgin coconut oil, preferably organic

10-15 drops plain pure stevia liquid

pinch fine sea salt

1 tsp (5 ml) cinnamon

For the toppings:

1 Tbsp (15 ml) virgin coconut or olive oil, preferably organic

1 large red onion, cut in half moon slices

1/2 cup (120 ml) vegetable broth or stock, plus more if needed

1 tsp (5 ml) apple cider vinegar

1/4 cup (60 ml) chopped fresh parsley

1/4 cup (60 ml) sliced oil-cured black olives (such as infornate)

2 Tbsp (30 ml) roasted pumpkin seeds, optional

fine sea salt, to taste

Preheat oven to 400F (200C). Line two cookie sheets with parchment.

Roast the squash:  cut off the stem end and bottom of each squash, then slice into 1/2-inch (1 cm) rounds. Scoop or cut out the seeds in the middle so that you have donut-shaped slices of each squash.

In a small bowl, combine the coconut oil, cinnamon, stevia and salt. Brush the tops of each round with the mixture, then flip over and brush the other side as well. Sprinkle the side facing up with cinnamon.

Roast the squash until it’s soft and beginning to brown, about 40 minutes.

Meanwhile, make the topping: In a large nonstick frypan, heat the oil over medium heat and add the onion slices. Stir to coat all the onions. Cover the pan and cook about 5 minutes, until the slices are beginning to soften and are translucent.

Add the broth to the pan and lower the heat to medium-low. Cover the pan and cook, stirring every 10-15 minutes, until the onions are soft and golden and all the broth has evaporated. If the onions begin to brown too much, add more broth to keep them moist.

Sprinkle the onions with the vinegar and add remaining ingredients except pumpkin seeds to the pan, stirring gently to combine. Turn off heat and replace the cover.

When the squash is cooked, place on a serving platter and add dollops of the topping evenly over the slices. Sprinkle with pumpkin seeds, if desired. Serve. Makes 4-6 side servings. May be frozen.

Note: You can also make this dish in advance and reheat to serve; simply layer the cooked slices in a casserole dish, alternating with layers of the topping. To reheat, drizzle with a little extra broth, then cover and heat at 350F (180C) for 20-30 minutes, until heated through. Serve.

Suitable for: ACD all stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.