Mashed Squash with Caramelized Onions

A touch of sherry vinegar brightens up this healthy mashed squash recipe. Buttercup squash will give it a bright orange color but any 3-pound winter squash, such as butternut or acorn, can be used in its place.

Prep/Cook Time: 1:10 Hours, Servings: 6

Ingredients

• 1 3-pound buttercup squash, halved and seeded
• ¼ cup extra-virgin olive oil
• 1 pound onions (2-3 medium), diced
• ½ teaspoon salt
• 1½ teaspoons sherry vinegar
• Ground pepper to taste

Directions

1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
2. Place squash cut-side down on the prepared pan. Bake until the flesh is very tender, 45 to 55 minutes.
3. Meanwhile, heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to medium-low; cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes more. Stir in vinegar and pepper and cook a few more minutes. Remove from heat, cover and keep warm.
4. When the squash is cool enough to handle, scrape the flesh into the skillet. Return to medium-low heat and mash, stirring to incorporate the onions.

© Dotdash Meredith. All rights reserved. Used with permission.