A THANKSGIVING TRADITION
A family tradition for Moroccan Chef Kitty Morse dictates that we serve cassolita to accompany our Thanksgiving turkey basted inside and out with preserved lemon pulp! My great-grandmother served this alongside a steaming mound of couscous.
1 lb Mediterranean or butternut squash
2 large onions, very thinly sliced
2 tablespoons olive oil
2 teaspoons ground cinnamon
2 tablespoons sugar
Salt and pepper to taste
1/2 cup raisins, plumped in warm water and drained
1/4 cup slivered almonds, toasted
Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel, seed, and cut into serving pieces and place in baking dish.
Heat olive oil over medium heat, and cook the onions with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, sprinkle with almonds, and heat in the oven for 20 minutes.
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