Winter squash caponata
Caponata is a masterclass in balancing sweet, sour and salty. Though it’s most often made with aubergine, I much prefer this squash version.
Over Autumn and Winter, squash is king. In all shapes and sizes, it’s my most roasted veg in winter – and my kitchen sees a lot of roast vegetables. While butternut is a reliable friend, the pleasingly bright orange onion squash, with its skin so thin and soft that no peeling is ever needed (which makes it 100% better to cook), is my gourd of choice. Another is dusky crown prince, which I think has the best and most balanced flavour (read: not too sweet) of all the pumpkin patch.
- Duration
- 1hr 10mins
- Serves
- 4
Ingredients
- 2 x 400g tins plum tomatoes
- 1.1kg squash/pumpkin, peeled, halved, deseeded and roughly chopped into 2cm chunks
- 3 red onions, peeled and cut into quarters
- 4 garlic cloves, peeled and bashed
- 4 tbsp balsamic vinegar
- Olive oil
- Salt and black pepper
- 50g black olives
- 3 tbsp capers
- 50g raisins
- 1 large handful fresh parsley, leaves picked
Fill the baking tray
Heat the oven to 240C (220C fan)/gas 9. Put the tinned tomatoes in a large, high-sided baking tray, squishing them between your fingers as you do so, followed by the squash, onions, garlic, three tablespoons of balsamic vinegar, three tablespoons of olive oil and some salt and pepper.
Add the olives, capers + raisins
Roast for 35 minutes, until everything is slightly charred, sticky and soft. Add the olives, capers and raisins, give everything a good mix, mashing slightly with a fork, and return to the oven for 15 minutes.
Mix + serve
Once ready, and while the mix is still piping hot, add the remaining tablespoon of vinegar, toss through the parsley and serve.
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