Caramelize onions: Heat olive oil in a large, thick-bottomed pot on medium heat. Add the sliced onions, toss to coat , lower the heat to medium-low and cover. Let cook for 15-20 minutes while you are slicing the sweet & red potatoes. Stir occasionally until completely softened. Line baking dish with caramelized onions, sweet potato, and potato slices. Place the caramelized onions in an even layer over the bottom of a rectangular or ovular casserole dish. Arrange slices of sweet potatoes & red potatoes in row on top of the caramelized onions. Brush with melted butter, sprinkle with salt & pepper. Cover with folk and bake in a 400 F oven for 45 minutes, until the potatoes are cooked through. Remove foil, bake uncovered for 15 minutes more, until the edges are crispy & brown. (Recipe & photo from Simply Recipes. Click on the photo to see the full post).
Heat 2 tablespoons of butter, ghee, or olive oil over high heat in a skillet. Add 2 sliced onions, and 3 cloves of garlic. Cook for 10 minutes, stirring constantly. Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, cooking the onions for 20 more minutes, still stirring frequently. Add 1 tablespoon balsamic vinegar to deglaze pan. Add 10 sliced mushrooms and season with salt & pepper to taste; cool until the mushrooms are tender, but not mushy. Add the spinach. Stir on low heat just until the spinach wilts, and serve. (Recipe & photo from Paleo Leap food blog. Click on the image to see the full post).
Preheat the oven to 400 F. Cut 2 acorn squash in half and remove all of the seeds. Place 4 squash halves in a glass baking dish. Peel, core, and cut 2 apples into one-inch cubes and place in large bowl. Immediately cover with 1 tablespoon lemon juice and toss to coat. Add 1 tablespoon zest, ¼ cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons flour, ½ teaspoon salt, ¼ teaspoon sage, and 1 cup of apple sauce and mix. Divide apple mixture evenly between 4 squash halves. Cut 4 tablespoons of butter into 4 pieces and press one piece down into the center of each filled squash. Cover pan with parchment paper and foil and bake for 45 minutes. Check for “doneness” and bake for 15 additional minutes if needed. Uncover and bake for 15 more minutes to brown tops (~1 hr and 15 minutes. Remove from oven and serve hot! (Recipes & photo from A Family Feast food blog. Click on the image to see the full post).