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
less than 30 mins
30 mins to 1 hour
- 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
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.
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
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).
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.