A Couple Cooks provided this beautiful looking recipe and for tonight, I made a couple of modifications to make this dish my own! Most notably, I added an egg (carbonara style) to make for a creamy sauce and I roasted my squash in apple cider!
I absolutely love caramelized onions! They are the perfect mix between sweet and savory. They may be a bit time consuming, but these golden brown sweet onions are worth it! This recipe does take a bit of time, but it is the perfect treat when you’re staying in on a chilly winter night.
Caramelized Onion Linguine with Cider Roasted Acorn Squash
For the Linguine
2 medium Yellow Onions
1 c. loosely packed Baby Spinach Leaves
8 oz Whole Wheat Linguine Noodles
~2 T. Olive Oil
Kosher Salt and Fresh Ground Pepper to taste
Grated Parmesan Cheese (optional)
For the Squash
2 Small Acorn Squash, sliced into rings
2 T. minced Garlic
1 T. Olive Oil
1 T. Brown Sugar
1/2 c. Apple Cider
1-2 t. Maple Syrup (optional)
2 sprigs of Fresh Rosemary
Salt and Pepper
First, you will want to preheat your oven to 425°F for the squash.
Next, thinly slice your onions. I suggest either a sharp knife or if you’re feeling brave and you have one: try using a madoline. In a large skillet on medium heat, add 1 T. of olive oil and once the oil is hot, drop in your onions. Stir occasionally for about 45 minutes until the onions begin to turn that beautiful golden brown. If the onions start to stick to the bottom, you can deglaze the pan with a splash of water.
While your onions are cooking, now it’s time to tackle the acorn squash!
I suggest a sharp serrated knife to slice into 1″ thick half-rings and take out the seeds. If you are a bit nervous about conquering that technique, feel free to halve the squash, gut it, and microwave it for 1 minute to soften it up before slicing. Save the seeds! They make a delicious snack for later!
Place the slices of acorn squash in a deep oven-safe casserole dish. In a small mixing bowl, whisk together the apple cider, garlic, salt, pepper, and brown sugar. For added sweetness, you can also throw in a teensy bit of maple syrup! Pour your mixture over the squash and place the sprigs of rosemary on top. Place the squash in the oven covered for about 20 minutes. Then cook uncovered for another 15 minutes until the pieces are tender and the edges have begun to brown. Then it is ready to be served!
Once the onions are close to being ready, throw in the spinach leaves and cover for about 3-4 minutes until the spinach begins to wilt.
Boil your linguine – you will need to be quick for the last few steps!
Take 1 egg and crack into a bowl and scramble it with a bit of olive oil. When you strain your al dente pasta, place into a mixing bowl and pour on the scrambled egg mixture. Quickly mix your pasta to create a creamy type of sauce from the egg.Turn the heat to low on your onion and spinach and pour in your pasta. Mix, mix, mix! Once the onions and spinach are distributed evenly in the pasta, you can turn off the heat and serve!
Feel free to top your pasta with some grated parmesan cheese! Enjoy!
With love and a bit of onion breath,