Roasted Butternut squash with
caramelized onion and Tanzeya

The Tanzeya pairs so fantastically well with the squash that we find ourselves making it over and over again during Fall/Winter. We featured this recipe as part of our side-dish special for Delicious Shots blog.  



1 medium butternut squash
3 onions
4oz Tanzeya
½ cup roasted sliced almonds
Canola oil


Preheat the oven to 425f
1. Peel and cut the squash in half remove the seeds and cut to ½ inch thick slices.
Lay the squash on a baking tray, drizzle with oil and season with salt.
Roast for 30- 40 minutes. Check for doneness by inserting a knife into the squash and there is no resistance. 

2. Peel and slice the onions thinly.
Heat a pan to medium heat and add the onions. Start with a dry pan, and then add 1/3 cup of water and 1 tsp. salt, cover and simmer until the onion are tender. Once the onions are tender, remove the lid and maximize the heat, add 2-3 tbsp. oil. Keep cooking for few more minutes until the water evaporates and the onions start getting a nice caramelized color.

3. Using your hands break up the roasted butternut squash to large chunks and place on a serving dish with the caramelized onions and tanzeya. Carefully mix. Top with the almonds.