Cassolita

Name: Cassolita
Yield: 8 servings
Ingredients: 2 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded; 3 tablespoons vegetable oil; 1/2 cup slivered almonds; 2 pounds onions, peeled and sliced thinly in rounds; Salt to taste; 1 bunch of fresh flat-leaf parsley, finely chopped; 2 teaspoons plus (optional) 1 tablespoon sugar; 1 teaspoon ground cinnamon; 1/2 cup raisins; Freshly ground pepper to taste

December 9, 2011

The word Cassolita comes from the Spanish word cassola or cazuela, which refers both to a round clay pot and that which is cooked in it. A Sephardic squash dish from Tétouan, Morocco, this cassolita is scented with cinnamon and caramelized onions and gets a nice crunch from the almonds. It is typically served with lamb couscous (see page 236), although it goes well with any hearty meat dish. When I made it for a dinner party for my editor, Judith Jones, all the high-powered foodies attending asked me for the recipe. It can be made ahead and then reheated before serving.

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