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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Coat a baking sheet with cooking spray.
Place squash cut-side down on the prepared pan. Bake until the flesh is very tender, 45 to 55 minutes.
Meanwhile, heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to medium-low; cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes more. Stir in vinegar and pepper and cook a few more minutes. Remove from heat, cover and keep warm.
When the squash is cool enough to handle, scrape the flesh into the skillet. Return to medium-low heat and mash, stirring to incorporate the onions.