Kabocha Caramelized Onion Spread | Best Kabocha Squash Recipe
Delicious silky kabocha caramelized onion spread perfect for topping crostini and dipping. Delicious on sandwiches too! This recipe is adapted from a New York Times recipe. Another adaptation, with only sweet potatoes, appears on my blog here.
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 6
Ingredients
4cupskabocha squashpeeled & cubed (about ½ a small squash)
1cupsweet potato pureefrom one baked sweet potato
1tspred chili flakes
2yellow onions thinly sliced
2tbspapple cider vinegar
1tspmaple syrup
1tbspfresh sageminced
½tspsalt
½tspblack pepper plus more for garnish
Pomegranate molasses for drizzling
1baguettesliced
1/4cupfresh parsley and mint for garnish
Instructions
Place kabocha squash into a steam basket. Steam for 10-15 minutes, until tender. The sweet potato can be steamed with the squash as well.
Warm 2 tbsp oil over medium heat in a large skillet.
Add the sliced onions, and sauté until they begin to turn translucent.
Reduce the heat to low and caramelize the onions for about 30 minutes, stirring every so often.
Once the onions are soft and golden, remove from the heat and stir in the apple cider vinegar to deglaze the pan.
Add the cooked kabocha squash and sweet potatoes to the pan with the onions, and mash.
Add the maple syrup, fresh sage, salt, and black pepper, and stir well.
Season to taste with more salt if needed.
Toast the bread, and top with kabocha squash spread.
Garnish with a drizzle of pomegranate molasses and herbs.