This is a great variation on the traditional caponata recipe which uses aubergines, and the butternut squash adds a sweeter flavour which lends itself perfectly to a pasta dish like this. Alternatively, this is great on a hot baguette or as a pizza topping.
Serves 4 – 6
1 large butternut squash, peeled, deseeded, and cut into 1cm dice
4 tbs olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
3 tbs raisins
4 tbs red wine vinegar
1 tbs balsamic vinegar
1 x 400g tin of good quality chopped tomatoes
2 tbs green olives, chopped
2 tbs capers, rinsed (optional)
400g dried pasta of your choice (I used macaroni)
Salt and black pepper to taste
1. Preheat the oven to 220C.
2. Toss the butternut squash cubes in the olive oil and sprinkle with salt. Place on a baking tray and bake for approximately 25 minutes until soft.
3. Meanwhile, soak the raisins in the balsamic and white wine vinegar.
4. In a large frying pan gently sauté the onion and garlic in 2 tbs olive oil for 5 minutes until soft.
5. Add the vinegar and raisins and squash cubes to the onions and cook gently to coat the squash for 5 minutes.
6. Stir in the tomatoes, olives and capers if using and cook uncovered for 20 minutes, until the mix is thick.
7. Meanwhile cook the pasta in salted boiling water until al dente then drain.
8. Mix the pasta and the caponata mixture together to combine and serve warm.