Winter Squash Caponata

30 minutes prep 30 minutes active cooking 1 hour total

Makes 6 - 8 servings

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Using winter squash instead of eggplant for this classic Sicilian dish wasn't my idea, but it's a really good one.

The sweet and sour flavor, called agrodolce in Italian, reflects the North African and Spanish influences on Sicilian food.

What You'll Need

Ingredients

1 winter squash
Madre Terra olive oil, as needed
2 tablespoons of Pantellerian capers in sea salt (optional)
1 red onion
2 celery stalks
1 pinch of Italian fine sea salt
2 tablespoons of double concentrated tomato paste
2-3 cloves of garlic
1/2 cup green olives
2 tablespoons of Katz Trio Red Wine Vinegar
2 tablespoons of Okinawan Brown Sugar
2 pinches of oregano
fresh mint leaves or Italian parsley

Equipment

1 Chef Knife
1 Mixing Bowl
1 Heavy Skillet

What you'll have to do

Step 1

I think the big, pumpkiny varieties taste better, but you can make this with any winter squash. Cut it into roughly 3/4 inch chunks; you want about 3 cups. Drizzle with olive oil and bake at 350F for about 25 minutes or until tender.

Step 2

While the squash bakes, soak a couple of tablespoons of Pantellerian salted capers in cold water for about 15 minutes, then drain.

Step 3

Chop a red onion and a couple of celery stalks; cook them in olive oil with a good pinch of sea salt for about 5 minutes. Push the vegetables to the side of the skillet and add about 2 tablespoons of tomato paste. Let it cook for a minute or two, then add 2-3 cloves of chopped garlic.

Step 4

Add the cooked squash, the capers, and a handful of coarsely chopped green olives. Stir in a splash (2 tablespoons or so) of red wine vinegar and a couple tablespoons of Okinawan Brown Sugar.

Step 5

Cook gently for another 15 minutes to let the flavors blend, then sprinkle with a few pinches of Pantellerian oregano. Adding a handful of chopped fresh mint leaves would be appropriate, but use Italian parsley if you can’t find mint.