Well Dined

15Jan/140

Butternut Squash, Caramelized Onion, and Goat Cheese – Three Ways

Well Dined | Buttery Pappardelle with Roasted Butternut Squash, Caramelized Onions, and Goat Cheese

So I got this combination of ingredients into my head and couldn't stop thinking about all the ways I could use them.  Pasta, pizza, tarts - the list goes on.  I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.

Well Dined | Roasted Butternut Squash

First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet.  I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg.  Then I roasted them at 400 degrees for 20-25 minutes.  I used some right away, and stored the rest in an airtight container in the fridge.

Well Dined | Caramelized Onions

For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil.  After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize.  This will take anywhere from 20 minutes to 45 minutes.  About halfway through, I added a few sprigs of thyme.  Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems.  Again, I used some right away, and stored the rest in an airtight container in the fridge.