Winter caponata

5.00

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.

First published in 2024

Ingredients

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Imperial

Method

1

Heat the oven to 200°C fan

2

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
3

Turn the oven down to 180°C fan

4

Wash and dry the squash seeds, and toss them with a little oil and a teaspoon of pul biber on a baking tray

5

Roast the seeds for 10 minutes or until toasted and crisp

6

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
7

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
8

Add the capers, remaining chilli flakes, green olives, sultanas, vinegar and honey and mix well

9

Arrange the squash slices on a platter, then top with the sauce and the fried sage leaves

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