Ingredients

• 2 butternut squash
• 1 medium onion
• 1 orange, juice and zest
• 4 tablespoons butter plus 1 tablespoon for onions
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 2-4 tbsp. brown sugar or maple syrup

Preparation

Preheat oven to 375 degrees.

Cut squash in half through stem end. Scoop out seeds and place cut side down in baking pan with 1/2″ water.

Bake for 45-75 minutes, depending on size, until tender.  If pan dries out, add a little more water.  Squash are done when you can press an indentation into the rind. Or flip over and test with a fork for tenderness.

Remove from oven. Allow to cool until safe enough to handle without burning yourself.

Scoop out flesh. Skin can be composted.

Peel and thinly slice onion while squash is baking.

Heat butter and oil in a nonstick skillet over high heat

When foam subsides, stir in salt and sugar. Do not let butter burn.

Add onions and stir; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes.

Reduce heat to medium. Continue to cook.

Onions should become a glossy brown over time but never fried. If onions are drying out, add 1 tablespoon water or stock.

Normally this takes 30-40 minutes, with minimal effort.

Puree squash with a small amount of butter, orange, thyme, salt and pepper using a food processor’s metal blade. Work in batches if that’s easier. Exact proportions are not essential since you will combine everything together at the end.

For a coarser texture, the plastic blade or an immersion blender can be used.  For a smoother feel, add a splash of broth, milk, or milk substitute to each batch.

Butter a baking dish large enough to hold your mixture. Pat the squash into the pan firmly, and spread little pats of butter over the surface.

Top with a little more salt, pepper, and thyme, and sprinkle with brown sugar.

Bake immediately or refrigerate overnight if necessary.  Bake at 325-350 degrees. Finish under the broiler to crisp the top a bit like crème caramel. Be careful not to burn.

Alternatives

Any type of winter squash will work, though initial baking times will differ.  Finely chopped rosemary, sage, marjoram or other herbs may be used instead of or in addition to the thyme; or cinnamon, nutmeg or crushed coriander. Be more sparing with these concentrated flavors. Butter can be replaced with olive oil but be careful that you use a mild olive oil.  I love caramelized onions, so I make a double batch and serve with a nice burger.

Recipe Source: Upstate Paisley Farms