Thanksgiving Winter Squash With Caramelized Onions
Submitted by happyzhangbo
Roasted butternut squash folded with slow-caramelized onions, golden slivered almonds, raisins, and warm cinnamon. This vegetarian Thanksgiving side dish bakes in under 90 minutes and fills your kitchen with the sweet, earthy aroma of the holidays.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
80 minThis Thanksgiving winter squash side dish is comfort food at its finest. Tender roasted butternut squash gets folded into deeply caramelized onions that have been cooked low and slow until they turn jammy and golden brown. The warm cinnamon, plump raisins, and toasted almonds bring a sweet-savory balance that pairs with practically everything on the holiday table.
Whether you serve it alongside roast turkey, glazed ham, or a full vegetarian spread, this butternut squash with caramelized onions holds its own. It feeds a crowd, reheats beautifully, and can be made a day ahead, which is exactly what you need when juggling a holiday menu.
Pro Tips
- Roast cut-side down with a splash of water and foil cover to steam the squash until it practically falls apart. You want it soft enough to mash with a fork.
- Low and slow on the onions. A full 30 minutes of patient stirring transforms them from sharp and raw to sweet and deeply browned. Do not rush this step.
- Toast the almonds first until they smell nutty and fragrant before setting them aside. They burn fast, so keep stirring.
- Make it ahead and reheat gently in a 325F oven covered with foil. The flavors deepen overnight.
Variations
- Swap butternut for kabocha or calabaza squash for a denser, creamier texture.
- Add a handful of dried cranberries alongside the raisins for a tart holiday twist.
- Stir in a spoonful of tahini before serving for a Middle Eastern-inspired take.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Arrange the squash, cut-side down, on a rimmed baking sheet.
Add ¼ cup of water, cover with aluminum foil, and bake until the squash is very soft, 28 to 32 minutes.
Remove from the oven, and let cool enough to handle, scoop out the pulp into a large bowl.
Heat the oil in a large skillet, and stir in the almonds and cook until golden.
Transfer to a plate with a slotted spoon, and set aside.
Sauté the onions in the same pan over medium heat until translucent.
Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon and the raisins, and continue to cook, stirring occasionally, for about 30 more minutes or until the onions are caramelized.
Gently fold the onions into the squash.
Season with pepper and more salt, if needed, and sprinkle with the remaining parsley, the almonds and the remaining 1 tablespoon of sugar if desired.
Serve, or make ahead and reheat before serving.
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