Thank goodness you can get squash nearly year-round from your grocery store. Squash makes a good vegetable side when you are craving something that isn’t canned or frozen and your garden is resting under a blanket of snow. Lucky for me, in early March, I still have a few squash that are stored in my cool basement (Not to be confused with ‘neat’, it’s not!). My squash looks as good as the day I put them there way back in October. The onion glaze in this recipe has a bit of sweetness from apple juice and honey, and a savory hint from malt vinegar. This glaze will work on just about any vegetable in any season. It is equally delicious on baked chicken or pork.
1 large russet potato, scrubbed and cut into 1 +1/2 inch cubes
2-tablespoons olive oil
½-teaspoon black pepper
Preheat your oven to 350˚. Line a large, rimmed baking sheet with parchment paper so the edges of the pan also have a protective shield of parchment paper. Spray the paper with cooking spray. Spread the vegetables on the pan. Drizzle the oil over the vegetables and sprinkle black pepper. Spread the vegetables over the pan so they are not crowded. Bake for 12 minutes. Turn the vegetables and bake an additional 5 minutes. Prepare the onion glaze while vegetables are baking.
1 large white onion
2 tablespoons vegetable oil
½ teaspoon baking soda
1-tablespoon malt vinegar
¼ teaspoon red onion flakes
salt & pepper to taste
Finely mince the onion. In a large pan on medium-high heat add the vegetable oil. Toss in the onions and cook two minutes, stirring continually. Reduce the heat to medium. Sprinkle the baking soda over the onions to speed up the caramelizing process. Onions will darken and thicken as they cook. If the onions seem to0 dry before they are golden add one additional tablespoon of oil. Cook the onions until evenly golden, but not brown, about 4-5 additional minutes. Reduce the heat to medium. Stir in the apple juice, honey, and malt vinegar. Add a pinch of salt and red pepper flakes. Cook an additional three minutes. Keep the onion glaze warm while vegetables finish baking.
After turning the vegetables and baking an additional 10 minutes, drizzle the glaze over the vegetables and return to the oven to bake an additional 10 minutes. Remove vegetables to a serving platter . Garnish with chopped nuts or minced parsley.