Squash Caponata

Name: Squash Caponata
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 mediums butternut squash, peeled and cut into small cubes (about 1/2-inch); 1 Tbsp capers, drained; 3 medium size stalks celery, cut into thin rounds; 2 cloves garlic, peeled and grated; 2 Tbsps heaping tablespoons golden raisins; 1 Tbsp granulated sugar; 12 green olives, preferably Cerignola, pitted and chopped; 8 servings Kosher salt; 3 Tbsps extra-virgin olive oil, divided; 1 medium onion, peeled and finely chopped; 1 Tbsp dried oregano; 237 milliliters canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces; 3 Tbsps red wine vinegar; 2 larges zucchini, halved lengthwise and thinly sliced

Squash Caponata requires around 40 minutes from start to finish. For 93 cents per serving, you get a side dish that serves 8. Watching your figure? This gluten free and vegan recipe has 178 calories, 3g of protein, and 7g of fat per serving. 13 people found this recipe to be flavorful and satisfying. A mixture of kosher salt, capers, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.

Ingredients you will need

Olive Oil

Oregano

Squash

Sugar

Salt

Equipment you will use

Baking Sheet

Bowl

Oven

In a small bowl, combine the red wine vinegar and the raisins. Set aside.

Ingredients you will need

Red Wine Vinegar

Raisins

Equipment you will use

Bowl

Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Salt

Equipment you will use

Frying Pan

Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.

Ingredients you will need

Tomato

Zucchini

Capers

Celery

Olives

Equipment you will use

Bowl

When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.

Ingredients you will need

Seasoning