Squash Caponata

Serves

4 People

Cooking Time

30 minutes

Season

Autumn

Dietary

Vegan

Dairy Free

Gluten Free

Vegetarian

This is a Sicilian summer dish traditionally made with aubergine but we've given it an autumn twist and used squash instead. It's all made in one pan, very easy to prepare using our Uchiki Kuri squash - absolutely no need to peel!

Ingredients

1 small/medium squash, chopped in to cubes and NO NEED TO PEEL
(we used Uchiki Kuri but our wonderful Crown Prince, Butternut or Delicata would work well here too)
2 x 400g tins of plum tomatoes
300g of Brad's Atomic Grape tomatoes, quartered
2 red onions, peeled and cut in to wedges
4 garlic cloves, peeled and bashed
4 tablespoons of balsamic vinegar, with extra to serve
50g black olives
60g raisins
4 tablespoons of capers, drained
Olive oil
Squeeze of lemon
Chilli flakes
Salt & pepper
Parsley to serve

Method

Step 1.

Pre-heat your oven to 180c/160c fan
Empty both the tinned and fresh tomatoes into a baking dish or roasting tin, giving them a mash with a masher or fork to release the juices.
Add the cubes of squash, red onion wedges, garlic, balsamic vinegar, 4 tablespoons of olive oil and a generous scattering of salt and pepper, stir well and roast on the middle shelf for 30 minutes (until everything is lovely and soft and slightly charred).

Step 2.

Add the raisins, olives and capers, a drizzle of olive oil and give it a good stir.
Put back in the oven for another 15 minutes.

Step 3.

Remove from the oven and add a splash of balsamic vinegar, sprinkle with a generous pinch of chilli flakes and a squeeze of lemon. Scatter with fresh parsley and serve on it's own or with a slice of bread.
Delicious hot or at room temperature and even better the next day.