I watch cooking change the cook, just as it transforms the food … Check This Amazing Recipe: Butternut squash caponata
How to Make Butternut squash caponata
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 2
Dietary:
Vegetarian
Ingredients
- 1.1kg/2lb 6oz butternut squash
- 2 tbsp olive oil
- 4 onions
- 20g/¾oz capers
- ½ tsp chilli
- 40g/1½oz raisins
- 400g tin chopped tomatoes
- 2 tbsp white wine vinegar
- 10g/⅓oz chopped fresh parsley
- salt and ground black pepper
Method
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Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper.
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Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart
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Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above).
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Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve.
