Butternut squash caponata
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.
Ingredients
- Olive Oil30 ml
- White wine vinegar30 ml
Instructions
4 steps- 1
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.
- 2
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.
- 3
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).
- 4
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.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes