Roasted Squash With Caramelized Onions And Craisins

If I could have dinner catered by Whole Foods every night, I would. There’s something so fun about going to the salad bar and picking out what you want to eat from so many options. Or at least it’s fun until they weigh it for you and tell you how much you eat and you stop wondering why your jacket’s a little snug.

Last time I was there, I had this roasted squash and onion casserole that made me go back and buy all the ingredients to make my own. It was mind-blowing, and now this recipe is, too. It’s deliciously sweet and could get the pickiest eater to eat their veggies.

Roasted Squash With Caramelized Onions And Craisins

Ingredients(Makes 4 servings):

• 1 butternut squash, deseeded and diced
• 2 large onions, diced
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 3 Tablespoons agave nectar(or maple or honey)
• 1/3 craisins(or raisins)

Preheat an oven to 375 degrees.

If you haven’t already, dice the squash and onion into bite-sized pieces.

Combine the onion and squash in a bowl. Pour in the olive oil and sea salt. Toss all the ingredients together.

Lay the vegetables out on a baking tray and bake for 90 minutes

Add in the agave and craisins and mix the all the ingredients together. Drain any excess liquid and serve hot.

I truly forgot how much I loved caramelized onions until making this, which was gone in a flash. My breath probably still smells from them and it was entirely worth it. I’ve never been a fan of dried fruit in savory dishes but the strong, tart sweetness works really well here. It might be too soon to be planning Thanksgiving dinner, but if I were I’d add this to the list.