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5 from 1 vote

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 minutes
Cook Time30 minutes
Servings: 6
Author: Jenné Claiborne

Ingredients

  • 4 cups kabocha squash peeled & cubed (about ½ a small squash)
  • 1 cup sweet potato puree from one baked sweet potato
  • 1 tsp red chili flakes
  • 2 yellow onions thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tbsp fresh sage minced
  • ½ tsp salt
  • ½ tsp black pepper plus more for garnish
  • Pomegranate molasses for drizzling
  • 1 baguette sliced
  • 1/4 cup fresh 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.