Cassolita
Cinnamon-scented caramelized onions and fried almonds crown this dish of baked squash that traditionally complements the couscous of Tétouan, a city steeped in Andalusian culture and cuisine. In Kitty's family, cassolita or cazuelita (little pot) always accompanies a platter of couscous. She serves it with her Thanksgiving turkey as well.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
Step 2
Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
Step 3
Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
