Stovetop Caramelized Onions and Squash

by Brenda Langton, Tastemaker in Residence & Author Spoonriver Cookbook

Some winter squash peels are perfectly edible, in which case you don’t even need to peel the squash for this dish. If the skin is tough, you can easily cut it off as you eat or you can peel the squash before you cook it—either way works. // serves 4 to 6

Ingredients

1 tablespoon olive oil

2 large onions, quartered lengthwise (leave some of the root so the onion quarters don’t fall apart)

1 medium-size winter squash, cut 1- to 2-inch cubes - (3 to 5 cups)

1 tablespoon soy sauce

1/3 cup water

Instructions

Heat the oil in a skillet and sauté the onions for a few minutes over medium to high heat until browned on one side.

Turn the onions over and add the squash, soy sauce, and water. Bring the liquid to a boil, cover the skillet, and
turn the heat down to medium-low. Cook for approximately 15 minutes.

Variations

Add about a tablespoon of minced ginger when you sauté the onions. Add a green vegetable, such as cabbage, kale, collards, green beans, or broccoli, for the last 5 minutes of cooking.