Butternut squash caponata
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Sweet, sharp, tangy and rich – this caponata-style recipe swaps out traditional aubergine for a more filling autumnal squash.
This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.84 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
This recipe batch cooks the roasted squash and caramelised onions which are also used in the Squash onion and spinach tart recipe.
By Saskia Sidey
Ingredients
- butternut squash: 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks
- olive oil: 2 tbsp olive oil
- onions: 4 onions, thinly sliced
- capers: 20²µ/¾´Ç³ú capers
- chilli: ½ tsp chilli flakes
- raisins: 40²µ/1½´Ç³ú raisins
- chopped tomatoes: 400g tin chopped tomatoes
- white wine vinegar: 2 tbsp white wine vinegar
- parsley: 10g/â…“oz chopped fresh parsley
- black pepper: salt and ground black pepper
Method
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 recipe.
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.
