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Butternut Squash Caponata
Ina Garten

Ingredients

  • 1 small butternut squash-peeled and  cut into ½ inch cubed
  • 2 small zucchinis  or small  summer squashcut in half moons or cubed in ½ inch cubes (I used summer squash)
  • 1 Tablespoon granulated sugar , agave syrup or real maple syrup
  • 3 Tablespoons of virgin extra olive oil  divided
  • Kosher Salt
  • 1 tablespoon of oregano
  • 3 tablespoons of red wine vinegar
  • 2 heaping tablespoons of golden raisins
  • 1 medium onion , peeled and finely chopped
  • 2 cloves of garlic, peeled and grated
  • 1 cup of San Marzano whole plum tomatoes , drained and cut into small pieces
  • 3 Medium celery stalks cut into thin rounds
  • 1 tablespoon of capers
  • 12 green olives , preferably Cerignola pitted and chopped.

Directions

  • Preheat Oven to 350 degrees
  • In a medium bowl toss the butternut squash in ½ the olive oil and sugar and place in on acookie sheet and place in the oven until thebutternut squash is golden , If you cubed the zucchini you can add that half way through and roast until slightly soft and doesn’t loseit’s shape. If you cut half moons use it raw.
  • In a small bowl put the raisins and vinegar and let it soak
  • Heat a medium skillet and add the remaining olive oil sauté the onions and garlic add salt and cook until translucent 2-3 minutes
  • Cool the squash and onions then take all of the other ingredients and mix together in a large bowl and refrigerate.

It can be  serve immediately or allow it to marinate in the refrigerator.