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.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Place the squash, cut side down, on a rimmed baking sheet. Add 1/4 cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and once it’s cool enough to handle, scoop out the pulp into a large bowl.
Step 3
Heat the oil in a large skillet, toss in the almonds, and cook until golden. With a slotted spoon, remove to a plate, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon, and the raisins, and continue to cook, stirring occasionally, for about 30 more minutes, or until the onions are caramelized.
Step 4
Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds, and, if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.
