Winter Squash with Caramelized Onions
Preheat the oven to 375°F. Place the squash in an ovenproof dish, drizzle with 1 teaspoon olive oil and bake until tender, 45-50 minutes.
Meanwhile, lightly toast the almonds under the broiler. Remove from oven to cool. Set aside.
Heat the oil in a medium sauté pan. Add the onions once the oil is hot. Cook, over a low flame, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, increase the heat to medium, and continue cooking until the onions turn golden brown, 20 to 25 minutes. Add the raisins and cook, stirring, until heated through. Toss onions with squash and season with salt and pepper.
Garnish with the toasted almonds and serve.
In Your Glass
A bottle I like to reach for with this dish is a Cabernet Franc, a red wine that has nice softness and an inviting, pleasant floral character. Try a Chinon Rouge from a region within France’s Loire Valley, where the Cabernet Franc is grown on stony terraces and the wines tend to be dry and medium-bodied with some spice. We’ve also enjoyed this dish with a Merlot, such as Shafer’s, which offers a good deal of red and black fruit that will make your mouth sing.