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)
step-by-step directions
step-by-step directions
  • 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.

Watch how its made

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Butternut Squash Caponata

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