Baked Brie Dip with Caramelized Onions and Delicata Squash

5 from 2 votes

Prep Time35

Cook Time20

Total Time55

Servings:

To a medium pot, set over medium heat, add the olive oil. When hot, add the sliced onions and a few pinches of salt. Stir until they’re coated in olive oil. Cover the pot and allow to cook for about 10 minutes, checking on them every so often and giving them a stir. This will help steam and sweat the onions down. Cook for an additional 5 minutes.
At the 15 minutes mark, turn the heat down to low. Uncover the pot and cook on low, stirring frequently, about 15 more minutes. At the 25 minute mark, add the butter and cook for an additional 10 minutes or so, until they’re lightly golden brown. (I didn’t take these too too dark because of time.) Remove from the heat and transfer them to a bowl.

Half the delicata squash, lengthwise, and scrape out the seeds and stringy stuff. Dice the squash and set aside.
Preheat the oven to 400 degrees F.
In a small sauté pan, set over medium heat, pour in the olive oil. when warm, add the delicata squash, along with a few pinches of salt. Add the leaves of one sprig of thyme and a few turns of freshly cracked pepper, along with a pinch of red pepper flakes. Cook for 5 to 6 minutes, until the squash is cooked all the way through. Give it a taste and cook for a few minutes longer.
Meanwhile, to the bowl with the caramelized onions, add the brie, 1 cup of mozzarella, the creme fraiche, leaves from the two remaining sprigs of thyme, a pinch of crushed red peppers, a pinch of salt and a few rounds of freshly ground pepper. Mix and mash it together until combined.
Transfer half of it to a 6 x 6-inch casserole dish or something comparable, and then top it with a handful of the remaining mozzarella and a few spoonfuls of squash. Repeat until you’ve worked your way through all of the cheese and squash. Top with a generous handful of cheese.