Caponata is a classic vegetable salad that is typically made with eggplant. Butternut squash is a nice variation, especially considering squash is in season throughout the winter months.
Butternut Squash Caponata
- 1/4 cup Currants
- 1/3 cup Red Wine
- Extra Virgin Olive Oil
- 1 medium Yellow Onion (medium diced)
- Salt and freshly cracked pepper
- 2 ribs of celery (medium diced)
- 2 cups Butternut Squash (peeled and diced into 1/2 inch cubes)
- 1/2 cup Fennel (medium diced)
- 1 tablespoon bitter Cocoa Powder
- 2 tablespoons Corbezzolo honey (plus more for garnish)
- 1 teaspoon Fennel Pollen
- Fennel Fronds (for garnish)
- Soak the currants in the wine for 15 minutes. In a large cast iron pan over medium-high heat, add 4-5 tablespoons of olive oil. Toss in the onions. Season with salt and stir to coat. Cook for 4-5 minutes, or until onions are just starting to brown.
- Toss in the celery, squash, and fennel. If the pan seems dry, add a few more tablespoons of olive oil. Season with salt and pepper. Cook for approximately 10 minutes, or until the squash is fork tender.
- Toss in the currants and about a tablespoon of the soaking wine. Toss with the cocoa powder and honey and adjust seasoning with salt.
- Plate the butternut squash and sprinkle with fennel pollen, drizzle with more honey, and then garnish with fennel fronds.