Squash Caponata Recipe | Abel & Cole
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Squash Caponata
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Prep: 20 mins
Cook: 40 mins
A Sicilian classic, traditionally made with aubergine. We’ve swapped it for the seasonal sensation that is squash.
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632 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • 1 tbsp + ½ tsp olive oil
  • Sea salt and freshly ground pepper
  • 300ml boiling water
You'll need
  • A couple of pans with lids
  • Bowl
  • Sieve
Step by step this way
  • 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.

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