This dish is pretty versatile. I have made it using 1 large sweet potato instead of the squash, used toasted almonds instead of the pine nuts, and you could always leave out something if you don’t like or want it.
The ingredients in the recipe below all work together nicely, though, creating a side dish that is full of flavor and will make a nice companion to your favorite main dish recipes. This weekend I made it to go with my Braised Chicken w/Apples and Onions recipe, which was an excellent choice. I also like to make this one to go along with my Crock Pot Pork Tenderloin in Brown Sugar Maple Dijon Sauce. Really, it works well with almost any main dish and with the slightly schmancy flair of the toasted pine nuts and caramelized onions, it also makes a great side for a holiday meal. I hope you enjoy it too!