Winter caponata
- Side
- 4
- 60 minutes
This is a lovely way to use squash as the agro dolce (sweet-sour) sauce complements the sweetness of the pumpkin perfectly. We recommend using a Delica pumpkin for this dish as their low moisture content makes them particularly sweet. However, butternut squash would make a good substitute. The sauce is made with olives, capers and caramelised red onions, and is balanced by Aspall Red Wine Vinegar and honey.
Ingredients
Metric
Imperial
- 1 Delica pumpkin, cored, seeds saved, and cut into 2-3 cm slices
- 1 handful of sage leaves
- 2 red onions, thinly sliced
- 1 tbsp of capers
- 1 tbsp of pul biber chilli flakes, plus 1 teaspoon
- 150g jar of green olives
- 1 tbsp of golden sultanas
- 50ml of Aspall red wine vinegar
- 50g of honey
- neutral oil, for frying the sage leaves
- olive oil, for cooking
Method
Heat the oven to 200°C fan
Place the squash slices onto a baking tray and toss with a little olive oil to coat. Season with salt and roast for 10–20 minutes, or until the squash is tender
- 1 Delica pumpkin, cored and cut into 2-3 cm slices
- olive oil, for cooking
Turn the oven down to 180°C fan
Wash and dry the squash seeds, and toss them with a little oil and a teaspoon of pul biber on a baking tray
Roast the seeds for 10 minutes or until toasted and crisp
To fry the sage leaves, heat a generous glug of neutral oil in a frying pan. Add the sage leaves (taking care as they will spit due to their water content) and cook until crisp. Drain on kitchen paper
- 1 handful of sage leaves
- neutral oil, for frying the sage leaves
Warm a generous dash of olive oil in a frying pan and add the onions with a pinch of salt. Cook, stirring, for around 40 minutes until deep golden brown and caramelised. Add a splash of water if they start to stick
- 2 red onions, thinly sliced
- olive oil, for cooking
Add the capers, remaining chilli flakes, green olives, sultanas, vinegar and honey and mix well
- 1 tbsp of capers
- 1 tbsp of pul biber chilli flakes
- 150g jar of green olives
- 1 tbsp of golden sultanas
- 50ml of Aspall red wine vinegar
- 50g of honey
Arrange the squash slices on a platter, then top with the sauce and the fried sage leaves
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