Classic with a Twist: Winter Squash Caponata

I've been on a tear with squash lately, so contributor Jim Dixon's most recent post fits the bill perfectly. Check his Real Good Food website to get the latest on his expanded holiday warehouse hours!

Winter Squash Caponata



Using winter squash instead of eggplant for this Sicilian classic wasn't my idea, but it's a really good one. I've written before about my preference for the big, pumpkin-y Cucurbit varieties, and since they provide a lot of squash to eat, I'm always looking for another way to use them. But you can make this with any good winter squash. You'll want about 3 cups of cut up squash.



Cut the squash into roughly 3/4 inch chunks (and always save the seeds; roast with olive oil and salt). Toss it into a skillet slicked with extra virgin olive oil and cook over medium heat. Toss in a chopped red onion, a couple of celery stalks, 2-3 cloves of garlic, a good handful of chopped green olives, and a couple of tablespoons of capers (from Pantelleria, of course). Add a good pinch of salt, too.



When the squash is tender (maybe 15 minutes), add a splash (2 tablespoons or so) of Katz Trio red wine vinegar, a healthy squirt of Three Brothers cane syrup (or a couple of tablespoons of sugar or honey), and about 2 tablespoons of tomato paste. Cook for another 5 minutes to let the flavors blend, then sprinkle with a few pinches of Pantellerian oregano. Drizzle with more extra virgin on the plate.



You can eat this warm as vegetable side, but I like it best at room temperature with good bread.