- 1 butternut squash
- 1 red onion
- 2 red peppers
- 2 garlic cloves
- 4 vine tomatoes
- 2 tbsp red wine vinegar
- A 25g bag of raisins
- An 80g pot of black olives
- A 150g bag of quinoa
- A handful of chervil, leaves only
- 1 tbsp + ½ tsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- A couple of pans with lids
- Bowl
- Sieve
- 1.
Peel your butternut squash. Cut in half and scoop out the seeds. Chop the flesh into 2 cm chunks.
- 2.
Peel and chop the onion into thick slices. Halve the peppers and scoop out the seeds and white pith. Chop the peppers into bite-sized pieces. Peel and thinly slice the garlic. Roughly chop the tomatoes.
- 3.
Heat 1 tbsp oil in a large, heavy-based pan. Tip in the squash and cook for 5-6 mins till it starts to brown. Season. Transfer the squash to a bowl.
- 4.
Add ½ tsp oil to the pan. Fry the onion and peppers for 3-4 mins till just softened. Add the garlic and fry for 1 min. Add the squash back to the pan.
- 5.
Pour in 2 tbsp of the red wine vinegar. Bubble for 1 min, then tip in the tomatoes and stir well. Add the raisins and the olives. Season to taste.
- 6.
Cover and cook for 30 mins till the squash is soft and the sauce thick. Stir now and then.
- 7.
While the caponata is cooking, cook the quinoa. Rinse the quinoa for 1-2 mins under cold water. Tip into a pan. Add a pinch of salt. Pour in 300ml boiling water. Cover. Simmer over a low-medium heat for 20 mins or till the water is absorbed.
- 8.
Roughly chop the chervil leaves. Stir the cooked quinoa through the caponata. Scatter over the chervil and serve in warm bowls.